Preheat oven to degrees 350 F. Prepare a baking sheet with non stick cooking spray.
Start by peeling and dicing your squash, onion, and carrots. Place them on your prepared baking sheet. Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast for 60-75 minutes or until all vegetables are tender.
Once tender add all roasted vegetables and broth to a large pot. Use an electric immersion blenders to blend soup until smooth. Allow to shimmer for 15-20 minutes.
Remove from heat and mix in heavy whipping cream. Serve and enjoy.