Prepare the Squash:

• Preheat your oven to 400°F (200°C).
• Cut the butternut squash in half lengthwise and scoop out the seeds.
• Drizzle the inside with olive oil, and sprinkle with salt and pepper.
• Place the squash cut-side down on a baking sheet and roast for about 40-45 minutes, until tender.

Sauté the Aromatics:

• In a large pot, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and sauté for about 5-7 minutes until soft and translucent.
• Add the minced garlic and cook for an additional minute until fragrant.

Combine and Simmer:

• Once the squash is done roasting, let it cool slightly, then scoop the flesh out of the skin and add it to the pot with the onions and garlic.
• Pour in the broth and add the cinnamon and nutmeg (if using). Bring to a boil, then reduce to a simmer for about 15 minutes.

Blend the Soup:

• Use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer it to a blender in batches.
• If you want a creamier texture, stir in the coconut milk or heavy cream.

Season and Serve:

• Taste and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh herbs.