3 tbsp olive oil, divided
1 butternut squash
1/2 yellow onion, diced
2 carrots, diced
3 cups vegetable broth
1/2 tsp sea salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg, plus more for garnish
1/2 cup organic half and half (can subs full fat coconut milk if vegan)

3 tbsp olive oil, divided 1 butternut squash 1/2 yellow onion, diced 2 carrots, diced 3 cup s vegetable broth 1/2 tsp sea salt 1/4 tsp ground black pepper 1/8 tsp ground nutmeg, plus more for garnish 1/2 cup organic half and half (can subs full fat coconut milk if vegan)

Heat oven to 350 degrees.
Cut the squash in half and remove the seeds using a spoon. It's okay if some of the membrane remains (since it will be difficult to get it all out).
Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool.
Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
In a medium-sized pot, add the remaining 2 tbsp. olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper and nutmeg and saute until the onions are tender, about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes.
Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes.
Using a blender, food processor or immersion blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the cream. Heat mixture until hot, but not to a boil.
Add salt and/or pepper to taste as needed.
For garnish, drizzle 1-2 tbsp. cream and a dash of nutmeg, if desired.