- Preheat oven to 400°F. Toss the squash and carrots with 1 tablespoon olive oil, then arrange in a single layer on a baking sheet. Roast for 30-40 minutes until very tender.
- Heat the remaining olive oil over medium heat in a large soup pan. Add the onion and cook until translucent, about 5 minutes. Stir in garlic, nutmeg, cooked butternut squash and carrots and cook for 1-2 minutes.
- Add in the vegetable broth and simmer for an additional 5 minutes to let the flavors come together.
- Place in a blender and purée until very smooth and creamy. Place soup back in the saucepan and add in the cream. Serve immediately.