1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Slice the acorn squash in half, scoop out the seeds, and place it cut-side up on the sheet.

3. Drizzle the squash with olive oil and honey, then sprinkle with sea salt.

4. Roast for 40 minutes or until the squash is fork-tender and caramelized on the edges.

5. In a large pot, heat olive oil over medium heat and sauté the onion until soft and translucent.

6. Add the garlic and cook for 1 minute more, just until fragrant.

7. Scoop the roasted squash into the pot and add the vegetable broth.

8. Simmer for 10 minutes to combine flavors.

9. Blend the soup using an immersion blender (or transfer to a blender in batches) until completely smooth.

10. Stir in the heavy cream, adjust salt to taste, and add fresh thyme.

11. Warm gently and serve hot.