Preheat your oven to 400°F (200°C). Lay the peeled and seeded butternut squash and sliced carrots on a baking sheet. Drizzle with olive oil, sprinkle with nutmeg and smoked paprika, and toss to coat evenly.
Place whole garlic cloves among the vegetables on the sheet. Roast in the oven for about 35-40 minutes, until the squash is caramelized and tender when pierced with a fork.
Remove the baking sheet from the oven and let the vegetables cool slightly until safe to handle. Peel the roasted garlic cloves to release their aroma and mellow flavor.
Transfer the roasted squash, carrots, and garlic to a large blender or use an immersion blender directly in the pot. Begin blending until the mixture starts to become smooth.
Add the vegetable broth gradually while blending, until the soup reaches your desired creamy consistency. Taste and season with salt and pepper as needed.
Pour the blended soup into a pot and gently heat over medium until steaming and hot throughout. Stir in lemon juice to brighten the flavors.
Spoon the hot soup into bowls. Optionally, garnish with a drizzle of olive oil, a sprinkle of additional spices, or fresh herbs for presentation.
Enjoy your velvety, spiced roasted butternut squash and carrot soup, filled with warming flavors and a hint of smoky spice with every spoonful.
