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Preheat Oven: Preheat your oven to 400°F (200°C).
Roast the Squash: Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes or until the squash is tender and caramelized.
Cook the Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic, cinnamon, nutmeg, and cumin, cooking for another minute until fragrant.
Combine and Simmer: Add the roasted squash to the pot. Pour in the broth and bring to a simmer. Let it cook for about 10-15 minutes to blend the flavors.
Blend: Use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
Adjust and Finish: Stir in coconut milk or cream if desired, and adjust seasoning with additional salt and pepper if needed.
Serve: Ladle into bowls and garnish with fresh herbs. You can also add a swirl of cream or a sprinkle of pumpkin seeds for extra texture
