Preheat your oven to 400°F (200°C). Peel, seed, and cut the butternut squash into cubes.

Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 30-40 minutes.

In a large pot, heat olive oil over medium heat. Sauté the onions for 5-7 minutes until translucent, then add garlic and cook for another minute.

Add the roasted squash to the pot along with the broth, cinnamon, and nutmeg. Simmer for 10-15 minutes.

Use an immersion blender to blend the soup until smooth. Adjust seasoning as needed.

Stir in heavy cream or coconut milk and heat through. Serve warm, garnished with optional toppings.