Preheat your oven to 400°F (200°C). Spread cubed squash and sliced carrots evenly on a baking sheet, then drizzle with olive oil. Toss to coat and spread out in a single layer. Roast for about 25-30 minutes, or until the vegetables are deeply golden and caramelized around the edges.
Remove the roasted vegetables from the oven and let them cool slightly. Transfer them to a blender or keep in the pot if using an immersion blender.
In a large soup pot, melt butter or heat oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant and just starting to turn golden.
Add the roasted vegetables to the blender or pot. Pour in the broth and blend until smooth and creamy. If blending directly in the pot, use an immersion blender for convenience.
Return the blended soup to the pot if needed, then bring to a gentle simmer over medium heat. Season with salt and pepper, stirring occasionally. Let it simmer for 10 minutes to allow flavors to meld.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired. The soup should have a rich aroma, a vibrant orange color, and a smooth, velvety texture with occasional bits of caramelized edges from the roasted vegetables.
Serve hot, garnished if desired with fresh herbs or a drizzle of olive oil. Enjoy the comforting richness of this fall-inspired soup.
