Butternut Squash Soup

1. Preheat the oven to 400°F.
2. Trim top and bottom off the butternut squash, cut in half lengthwise, scoop out seeds, peel with a sharp vegetable peeler, then cut into 1-inch cubes.
3. Peel and cut the carrots into similar-sized pieces. Peel and quarter the onion and rough chop the garlic.
4. Add the squash, carrots, onion, and garlic to the baking dish.
5. Sprinkle the dried herbs and spices over the veggies, ½ tsp thyme, ½ tsp sage, ½ tsp rosemary, ½ tsp cumin, ½ tsp paprika, ½ tsp turmeric, 1 tsp salt, 1 tsp black pepper. Drizzle with olive oil. Toss everything together until well coated.
6. Spread the vegetables in a single layer. Roast 35-40 minutes, until the veggies are fork-tender and slightly caramelized.
7. Carefully transfer the roasted vegetables and any pan juices to a blender. Add 3½–4 cups chicken stock or vegetable broth, start with 3½ cups; you can add more later if you want a thinner soup. Blend until smooth.
8. Pour into a pot. Stir in 1 cup heavy cream. Taste and adjust salt/pepper if needed. Bring to a gentle simmer over medium-low heat and simmer 8–10 minutes.
9. Ladle into bowls and garnish with a small swirl of heavy cream, chopped parsley, and a pinch of Aleppo pepper or red chili flakes for brightness and a gentle heat and enjoy!!