Preheat oven to 350°F.
Cut butternut squash in half (separating top from bottom half). Then cut each of those in half lengthwise. Scoop out and clean seeds from squash.
Lay squash face down on parchment paper lined baking sheet. Place in oven and roast for 45-50 minutes or until knife can easily go through squash.
Once squash is roasted allow it to cool to room temperature. Meanwhile chop the onions and carrots. In large pan heat olive oil on medium and then add in carrots, onion, and minced garlic. Sprinkle with salt and pepper and allow them to cook down until onions translucent, about 5-10 minutes.
While onions and carrot cook down, peel the squash. The skin should peel away very easily and to help it along use a spoon between skin and flesh to peel. Once peeled roughly chop the squash. Add to the large soup pot on top of the carrots and onion.
Top the vegetables with 3 cups water and bring it to a simmer. Cover with lid and let it cook away on medium-low heat for 30 minutes.
Once everything is cooked down completely, turn off the heat, and then blend with an immersion blender or regular blender until completely smooth. Top with 2 more cups water and bring it back to a low heat.
Mix water in completely and then add in apple cider, maple syrup, heavy cream, and cinnamon. Season, heavily, with salt and pepper. Make sure to taste and add salt or pepper until it is to your liking. If you want a little more sweetness add a bit of maple syrup.
Serve it up immediately with a drizzle of heavy cream and some roasted pumpkin seeds.
Enjoy!