1.   Preheat the oven to 220 C or 425 F

2.   Line a baking sheet with parchment paper. Set aside

3.   To a large mixing bowl add the carrots, butternut squash, salt and pepper, and about 2 tbsp of olive or avocado oil. Toss well

4.   Spread the carrots and butternut squash on the parchment paper

5.   Put the garlic into an aluminum foil pouch. Place in a corner of the baking sheet

6.   Place in the center of your preheated oven and bake for 30 minutes

7.   Five minutes before the vegetables are done, place a soup pot over medium heat and pour the rest of your oil and butter (or oil for vegan)

8.   When the oil is hot, add the chopped onion and grated ginger. Add the roasted garlic and mash with the spatula. Stir and sauté for one minute

9.   Add the roasted carrots and butternut squash. Add your stock and stir

10.   Reduce the heat to medium low and let simmer uncovered for 25 minutes

11.   Sprinkle the glucomannan over the surface and stir right away

12.   Add the heavy cream or coconut cream and stir. Cook for five more minutes

13.   Either pour the soup into a blender and puree, or use an immersion blender to cream the soup until very smooth and silky, and completely lump free

14.   OPTIONAL: Garnish with a strip of carrot made into a cone, with a leaf from celery or parsley. Enjoy!