Roasted Butternut Squash Soup

Generously coat, carrots, tomatoes, and butternut squash in olive oil, salt and pepper. Place butternut squash on top of carrots and tomatoes. Cut tip off of garlic bulb and place in baking dish. Top garlic with olive oil. Roast in the oven at 4:25 for 30 to 40 minutes or until butternut squash is fork tender.

In a large pot, sauté onions in olive oil. Add thyme, smoked paprika, cinnamon, and nutmeg. Cook onions until translucent, about 5-10 minutes. Deglaze with sherry wine.

Add roasted veggies and chicken broth. Let simmer for 5-10 min.

Remove from heat and blend with immersion blender or carefully with a stand blender

Return to heat and add cream. Stir until combined.

Garnish with cream, chili oil, roasted pumpkin seeds, and fresh parsley.