Cut butternut squash in half lengthwise. Drizzle with olive oil and place face down on cookie sheet.
Peel and cube (large) carrots, potatoes, parsnips, and onion. On a cookie sheet, generously drizzle all with olive oil. Toss with thyme, sage and bay leaf sea salt.
Bake at 350 for one hour or until vegetables are tender.
Remove from oven and place into a large stove-top pot. Add chicken stock, garlic, and cayenne pepper and nutmeg. Boil for 10 minutes.
Using an immersion blender, blend all of the ingredients together to puree.
Add cream cheese. Cook on low for 15 minutes.
Enjoy!