Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss gently to coat everything evenly.
Roast the vegetables in the oven, stirring once halfway through, until they are golden around the edges and caramelized, about 35-40 minutes.
Remove the roasted vegetables from the oven and let them cool slightly until they are easy to handle.
Transfer the roasted vegetables to a blender. Pour in a few cups of hot vegetable broth, starting with 3 cups.
Blend the mixture until smooth and creamy, adjusting the consistency with additional hot broth if needed.
Pour the blended soup into a saucepan and warm over medium heat, stirring occasionally, until heated through.
Taste the soup and adjust the seasoning with more salt, pepper, or smoked paprika if desired.
Serve the hot soup in bowls, perhaps garnished with a drizzle of olive oil or fresh herbs for extra flavor and color.
