Preheat your oven to 390°F (200°C). Arrange the halved butternut squash, chopped carrots, red onion, and whole garlic head on a baking dish. Drizzle with 2 tablespoons of olive oil, and season lightly with salt and pepper.

Place the dish in the oven and roast for about 1 hour, or until the butternut squash and carrots are tender. The edges of the vegetables should be caramelized for an extra depth of flavor.

Remove from the oven and allow the vegetables to cool slightly. Carefully squeeze the garlic cloves out of their skins and add them to a blender along with the roasted squash, carrots, and onion. Blend until smooth. (Tip: If using a sealed blender, make sure the vegetables are fully cooled before blending to avoid pressure build-up.)

Pour the blended vegetable puree into a large pot over medium heat. Stir in the chicken broth, heavy cream, remaining 2 tablespoons of olive oil, and spices (garlic powder, oregano, smoked paprika, and cayenne). Season with salt and pepper to taste.

Stir well, and let the soup warm through for about 10 minutes. Ladle into bowls, drizzle with a little extra olive oil, and enjoy!