In a large mixing bowl, peel and dice the butternut squash into 1-inch cubes.

Transfer the cubed butternut squash, diced onion, celery, roasted garlic, bay leaf, and nutmeg into a 4-quart crockpot.

Cover the crockpot with its lid and set it to cook on low for 5-6 hours, or on high for 3-4 hours.

Once the cooking time is up, carefully lift out the bay leaf and discard it. Remove the roasted garlic cloves.

Using an immersion blender, puree the soup directly in the crockpot until smooth.

Stir in ½ cup of heavy whipping cream and a tablespoon of minced fresh thyme.

Cover the crockpot and cook the soup on high for an additional 45-60 minutes.

When ready, ladle the soup into bowls and enjoy while warm.