Preheat oven to 425*F.

Slice the top and bottom off of the butternut squash, cut down the middle and scoop out the guts.

Cut off the tops of two garlic bulbs and place the bodies in the baking dish.

Peel and cut the heads off of your carrots. Place carrots and small potatoes in the baking dish as well. There is no need to cut the potatoes.

Drizzle olive oil over the vegetables and sprinkle on paprika. Massage into vegetables.

Place in the oven for 40 minutes or until tender.

After about 30 minutes, melt butter in a large pot while vegetables are cooking. Chop celery and cook until fragrant on low heat. Add in vegetable broth.

When the butternut squash dish is ready, remove from the oven. Remove garlic and butternut squash. Place potatoes, carrots and onions into the broth mixture.

On the side, scoop out the butternut squash. It should be very soft at this point. (I prefer to peel off the skin using a knife, I think it goes much faster this way).

Return the butternut squash to the soup and throw out the peels.

Using a paper towel, squeeze out the inside of the garlic into the soup.

Use an immersion blender to blend the soup until creamy.

The soup should not be thick yet. To remedy this, make a roux:

1. Take 3 tbsp of butter. Melt this in a saucepan. Then take 3 tbsp of flour and whisk it vigorously on medium heat for two minutes. This will help it emulsify.

2. Once thick, add your cream into the saucepan (this was the 1 cup). Whisk vigorously again until a paste is formed.

Return the paste to the soup and use the immersion blender to incorporate it. The soup will still appear thin, but as it cools it will thicken. Trust the process!

Add tarragon, rosemary and salt to flavor.

Top with fresh parsley and enjoy with fresh bread or crackers.