Add the buttercup squash, carrots, onion, and garlic to a roasting pan. Drizzle the veggies with olive oil and maple syrup. Season the veggies with salt and pepper, to taste.
Roast the vegetables for 25 minutes, or until tender.
Transfer the vegetables to a large pot and add the vegetable broth, heavy cream, cinnamon, and nutmeg. Simmer for 5-10 minutes then puree with an immersion blender.
Serve soup warm.
Notes
TO STORE. Stored in an airtight container, buttercup squash soup will stay fresh for up to 7 days. TO FREEZE. Freeze cooled buttercup squash soup in portions for easy thawing and meal prep. Transfer the soup to freezer-safe containers and freeze for up to 3 months. TO REHEAT. Transfer the soup to a pot and reheat it on low-medium heat. Stir occasionally and add more stock or cream if needed.