Roasted Butternut Squash Soup

0 Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks (see the picture). Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 30 minutes or until golden brown. 
1 Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 5-10 minutes.
3 Pulse in a food processor until smooth.
2 Distribute among bowls. Garnish with vegan yogurt, sour cream, coconut milk or roasted garlic sauce,and thyme (optional). Enjoy!