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1
Heat oven to 350u00b0F.
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2
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).
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3
Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tablespoon olive oil. Place in the oven and roast for 1 to 11/2 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.
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4
Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
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5
In a medium-sized pot, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add onion, carrots, salt, pepper and nutmeg and saute until onions are tender, about 8-10 minutes. Add the squash and cook for an additional 5 minutes.
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6
Add vegetable stock and bring mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes.
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7
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 heavy cream. Heat mixture until hot, but not to a boil. Add salt and/or pepper to taste as needed.
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8
For garnish, drizzle 1-2 tablespoons heavy cream and a dash of nutmeg, if desired.
