Preheat your oven to 400°F (200°C) and place the rack in the center. Line a large, rimmed baking sheet with parchment paper or use a non-stick baking sheet.

Peel and chop the butternut squash, carrots, onion, and garlic. Transfer them to the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss the vegetables to coat evenly.

Spread the veggies in a single layer and roast for 35-40 minutes, or until fork-tender and golden at the edges, turning halfway through.

Once the vegetables are roasted, transfer them to a blender in 2-3 batches (do not exceed the max fill line). Add some of the broth to help with blending and water if the mixture is too thick. Blend until smooth.

Pour the blended mixture into a dutch oven or large soup pot.

Add ½ cup water, cinnamon, and nutmeg to the pot, stirring to combine. Bring to a gentle boil over medium heat, stirring occasionally.

Swirl in the butter and maple syrup, then season with additional salt and pepper, if needed. Remove from heat once the soup is heated through and smooth.

Ladle the soup into bowls. Garnish with a drizzle of maple syrup, a sprinkle of bacon bits (or toasted pepitas), fresh parsley, and freshly cracked black pepper. Serve warm.