Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender.

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

Once the squash is roasted, add it to the pot along with the pumpkin puree, vegetable broth, cinnamon, and nutmeg. Stir to combine and let simmer for about 10 minutes to allow the flavors to meld.

Using an immersion blender, puree the soup until it reaches your desired consistency. If you don’t have one, carefully transfer batches to a blender and puree them.

Taste and adjust the seasoning as necessary. If desired, top with a swirl of cream or preferred toppings right before serving.