Preheat the oven to 200C (390F).
Melt 2 tablespoon of butter in a microwave and set aside.
In a mixing bowl, combine the cubed butternut squash, carrots, sea salt, freshly ground black pepper, cinnamon, nutmeg, and ground chipotle pepper to taste. Add the melted butter and toss well so all vegetables are completely coated in seasoning and butter. Place everything on a baking tray lined with parchment paper and bake for 15-20 minutes or until golden brown and fork-tender.
Meanwhile, heat the rest of the butter in a medium-sized stockpot over a medium heat. Add the onions and garlic and cook until slightly golden. When done, add the vegetable broth and stir well. Add the roasted squash and carrots, bring to a simmer, and let it cook for 10 minutes. Then stir in the heavy cream, bring to a simmer, cook for 5 minutes, and remove from the heat.
Taste and add extra salt if needed. Using an immersion blender, puree the soup until creamy and smooth.
Pour into soup bowls and garnish with feta cheese crumbs, freshly grounded black pepper, roasted pumpkin seeds. Ready to serve!