Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Carefully halve the butternut squash, scoop out the seeds (reserve for later), and cut into even pieces. Chop the onion into large chunks.

Slice off the top of the garlic head, drizzle with olive oil, wrap in aluminum foil, and place on the baking sheet with squash and onion.

Arrange the squash, onion, and wrapped garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, sage, and thyme.

Roast the vegetables for about 45 minutes, rotating the pan halfway through, until tender and golden brown.

Rinse and dry the reserved squash seeds, coat with olive oil and salt, and roast at 350°F (176°C) for 15-20 minutes until golden and crunchy.

Scoop the roasted squash into a large pot, squeeze out the roasted garlic cloves, and add the roasted onion and vegetable broth.

Blend the mixture with an immersion blender until smooth, adding broth gradually to achieve desired consistency.

Reheat the blended soup gently, stirring in heavy cream off heat. Adjust seasoning with salt and pepper if needed.

Ladle the warm soup into bowls, finishing with roasted squash seeds and homemade croutons for crunch.