Preheat your oven to 400°F (200°C). Arrange the peeled and cubed butternut squash, chopped carrots, and whole garlic cloves on a baking sheet. Drizzle evenly with olive oil and toss gently to coat.
Place the baking sheet in the oven and roast the vegetables for about 30-35 minutes, until they are tender and lightly caramelized around the edges. The garlic will become soft and fragrant.
Remove the sheet from the oven and let the vegetables cool slightly. Squeeze the roasted garlic out of its skin directly into a blender.
Add the roasted butternut squash and carrots to the blender, then pour in 2 cups of vegetable broth. Begin blending on low speed, gradually increasing to high until the mixture becomes completely smooth and creamy.
Pour the blended soup back into a pot and stir in the remaining broth to reach your desired consistency. Warm the soup over medium heat until it is hot and bubbling, about 5 minutes. Season with salt and pepper to taste.
Serve the soup hot in bowls, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy the comforting, velvety texture with the rich caramelized flavor notes.
