Preheat your oven to 400°F (200°C). In a large bowl, toss the diced butternut squash with melted butter, maple syrup, a pinch of salt, and a sprinkle of ground cinnamon. Spread it out on a baking sheet. Roast for about 25-30 minutes, or until the squash is tender and caramelized. I can’t stress enough how wonderful this combination smells when it’s roasting!

While the squash roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it turns translucent. Next, toss in the carrots, garlic, and ginger. Sauté for another 5 minutes until the veggies begin to soften.

Add the vegetable stock and apple cider to the pot. Bring it to a gentle boil. Once boiling, reduce the heat and add the roasted butternut squash. Stir in the spices, lemon juice, maple syrup, and salt. Let it simmer for about 10-15 minutes, allowing the flavors to deepen.

Using an immersion blender, carefully blend the soup until it's smooth and creamy. If you don’t have one, you can transfer it in batches to a traditional blender. Just be cautious—hot soup can splatter!

Now, stir in the pumpkin puree, cream cheese, and heavy whipping cream until all the ingredients are fully incorporated, creating that luxurious texture. Gentle heat is key here; avoid boiling the soup after adding the cream to preserve its richness.

Taste your soup and adjust the seasoning as needed. You may want a bit more lemon juice or salt to achieve perfection! Serve hot, garnishing with toasted pepitas, a drizzle of cream, and a sprinkle of smoked paprika for that extra flair.