Preheat oven to 200°C (400°F).

Line your baking sheet with parchment paper, toss cubed squash and drizzle with olive oil.

Bake for around 30 minutes or until butternut squash is tender, stirring at halftime (baking time depends on the size of squash).

Melt butter in a large pot over medium heat. Add onion and carrots, and saute until softened, around 5-7 minutes. Add roasted butternut squash and minced garlic, cook for 1 minute longer. Pour vegetable stock, bring to a boil and simmer for 10-15 minutes. Add sour cream (heavy cream) and season with salt and pepper.

Blend the soup using an immersion blender (if you don't have one, transfer the soup in batches to a regular blender). Add more stock or water if your soup seems to thick.

Garnish with roasted pumpkin seeds and cream.