1. Preheat the oven to 425°F.
2. Cut the butternut squash in half, scoop out the seeds (save them for roasting) and place face-down on a lined and greased baking sheet. Roast for about 1 hour or until the squash is soft and easily scoopable.
3. Leave the carrots unpeeled or peel them and give them a rough chop. Cut the onion into quarters and place the carrots and onion on the same baking sheet as the squash (or a new sheet if more room is needed) to roast along with the squash for the last 30 minutes.
4. Once all the veggies are done, remove the pan from the oven and allow them to cool enough that you won't burn yourself while scooping out the squash flesh.
5. Put half the carrots, onion, and scooped-out squash flesh into a blender
6. Then put about half the butternut mash and half the carrots and onions in a large blender. Add 2 cups of water and all the spices. Blend until smooth. If needed pour the soup out into a serving bowl or large soup pot and repeat for the second half of the roasted veggies and the last 2 cups of water. Pour the other half of the soup into the serving bowl and mix well to combine and make sure the seasonings are distributed throughout the soup. Taste, and adjust seasonings if needed.

Roasted Seeds:

1. Rinse the butternut squash seeds to remove excess squash flesh. Dry the seeds off before tossing them with cinnamon or your desired choice of seasonings. Add them to a small greased and linked sheet pan and roast them in the oven for about 10 minutes (you can do this while the veggies are roasting or wait until after if you don't have room.)
2. Remove the seeds once they are golden brown and fragrant before allowing them to cool and sprinkling them on top of your soup!