Preheat oven to 400 F. Line a large baking sheet with parchment paper or tinfoil.
Place the chopped squash, onion, celery, and garlic cloves in a large bowl and toss with Rosemary EVOO. Sprinkle with salt and pepper.
Arrange veggies on the prepared baking sheet and roast for about 45 minutes, until the squash can be pierced easily with a fork and is nicely browned.
Once the veggies are roasted, scoop them into a large pot and place on stove top at medium-high heat. Add broth and stir, letting the veggies infuse the broth with flavour, about 10 minutes.
If you have an immersion blender, use it to blend the veggies and the broth together. If you have a stand-up blender, pour the veggies and broth into it and blend until smooth. Add your heavy cream and blend again until fully incorporated.
Ladle soup into bowls and finish with a drizzle of Rosemary EVOO!
This recipe uses our Rosemary Infused EVOO. You could also try any of the following EVOOs for a different taste: