Roast Squash & Garlic: Preheat oven to 400°F (200°C). Place butternut squash cut-side up on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, season with salt, pepper, and smoked paprika. Drizzle exposed garlic heads with 1 tbsp olive oil, wrap tightly in foil, and place on the baking sheet. Roast for 40 to 45 minutes until squash is tender and garlic cloves are golden and caramelized.

Sauté Aromatics: Melt butter in a large heavy Dutch oven or soup pot over medium heat. Add chopped yellow onion and sauté for 5 to 6 minutes until soft and translucent. Stir in minced sage and thyme for 60 seconds until aromatic.

Combine Roasted Vegetables: Scoop roasted butternut squash flesh from the skin directly into the Dutch oven. Squeeze caramelized roasted garlic cloves out of their skins into the pot.

Add Broth & Simmer: Pour in vegetable broth, pure maple syrup, nutmeg, and cinnamon. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 10 minutes to allow flavors to marry.

Puree Until Silky: Using an immersion hand blender directly in the pot, puree until completely smooth, velvety, and lump-free.

Finish with Cream & Garnish: Lower heat to low. Stir in heavy whipping cream until fully incorporated. Taste and adjust seasoning with salt and pepper. Ladle into warm bowls, swirl with cream and olive oil, and top with toasted crunchy pepitas and crispy fried sage leaves. Serve with warm crusty sourdough.