1. Preheat oven to 400°F.
2. Coat carrots and cut surfaces of butternut squash with 2 tablespoons olive oil and place on a foil lined, rimmed baking sheet.
3. Roast for 30 to 35 minutes, or until tender. Remove from oven and set aside until cool enough to handle.
4. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sautè onion until tender. Stir in garlic, ginger and cinnamon; continue to cook for 1 minute. Remove from heat and add roasted carrots.
5. Scoop butternut squash away from skin using a spoon and discard skin. Add cooked butternut to soup with chicken broth. Puree soup using a blender, then return to saucepan.
6. Stir in half and half, orange juice and honey. Bring to a boil, stirring occasionally. Serve immediately.

Serving Suggestion: This soup is delicious topped with these simple whole wheat Parmesan crostini: lightly brush slices of whole wheat bread with olive oil, toast in a nonstick skillet over medium heat for 1 to 2 minutes per side, or until browned. Remove from heat and sprinkle with shredded Parmesan cheese. Cut diagonally to form triangles.