prep the ingredients
Peel and cut a butternut squash into cubes. Cut the onion and carrot, along with a thin layer off the top of the head of garlic.
roast the vegetables
Place the veggies and head of garlic wrapped in foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes at 400°F.
make the soup
Sauté the cinnamon and rosemary in the butter. Pour in the broth and bring to a boil. Add in the roasted vegetables. Blend the soup in two batches and transfer back to the pot. Add the cream and ham.
serve
Serve the soup with extra ham on top, shaved parmesan cheese and fresh rosemary, if desired.