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Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Place the cut garlic on a piece of foil. Drizzle with oil and wrap it up. Place it in the oven (on the rack) for 30 minutes.
Add the squash, onion, carrots, oil & dry seasonings to the baking sheet and toss to coat. Spread in an even layer and top with some springs of thyme. After the garlic has roasted for 30 minutes, remove it and place it on the baking sheet (still wrapped) with the rest of the veggies. Place the baking sheet in the oven for 30 more minutes. Remove from the oven and allow the veggies to cool for a couple of minutes.
Increase the oven heat to 400 degrees and place the bread bowls and the tops on a baking sheet. Drizzle with a little oil and place in the oven for 10 minutes.
Add everything from the baking sheet to a blender (squeezing the garlic out of the skin and removing the thyme stems) with the broth and cream. Blend until smooth. Taste and adjust the seasonings as needed.
Remove the bread bowls from the oven and fill with the soup. Top with some vegan parmesan and place back in the oven for 10 minutes. The cheese should be browned and the soup should be bubbling. Remove from the oven and serve.