Roast the vegetables

• Preheat the oven to 200 °C (400 °F).
• On a baking tray, toss the squash, carrot and garlic with olive oil, paprika, turmeric, garlic salt, salt, pepper and cayenne.
• Roast until tender and caramelized.

Caramelize the onions

• Heat olive oil and melt the butter in a large frying pan over medium-low heat.
• Add the onions with a pinch of salt and stir often, cooking slowly until deep golden brown and jammy.
• If they stick, splash in a little broth or water to deglaze and keep them silky.

Blend the soup

• Scoop the roasted squash from its skin and add it to the pot with the carrot, garlic and caramelized onions.
• Pour in the broth and purée with an immersion blender until smooth and creamy.
• Stir in the heavy cream, adjust the seasoning and add more broth if needed.

Bake with toppings

• Preheat the oven to 220 °C (425 °F).
• Ladle the soup into oven-safe bowls and top with croutons and a blanket of Gruyère.
• Broil until the cheese melts.

Garnish and serve

• Top with pumpkin seeds and drizzle with olive oil if desired.
• Serve piping hot.