Preheat oven to 425 degrees.

Remove the papery outer skin of the garlic bulbs but don't remove the bulbs.

Cut off the top of the garlic bulbs.

Rub the olive oil all over the bulb and wrap in tin foil.

Bake 30 minutes and let cool 10 minutes before unwrapping.

In a large Dutch oven melt the butter and add the onions and carrots. Cook until tender.

Stir in the butternut squash, the broth and sage.

Bring to a boil, reduce heat and simmer, uncovered for 30 minutes or until the squash is fork tender.

Squeeze the garlic bulbs right into the soup. Cool slightly.

Use an immersion blender or place mixture into a blender and process until smooth. (If using a blender, place a clean hand towel over the cover but lift one corner of the cover to allow steam to escape.)

Return to Dutch oven and add heavy cream, salt and pepper. Taste and adjust as needed.

Garnish with a little heavy cream and chopped sage.