1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the cubed butternut squash on the baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat evenly.
3. Roast the squash in the oven for about 30-35 minutes, turning halfway through. You want the edges to be golden and caramelized, which gives the soup its signature deep flavor.
4. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until soft and translucent, about 5-7 minutes.
5. Add the minced garlic, cinnamon, and nutmeg to the onions. Cook for another minute until fragrant.
6. Once the squash is roasted, add it to the pot along with the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes, allowing flavors to meld.
7. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have one, carefully blend in batches using a regular blender.
8. Stir in the coconut milk or heavy cream, and add maple syrup or honey if using. Adjust seasoning with salt and pepper to taste.
9. Warm the soup gently over low heat for another 5 minutes before serving.

One thing Mama Lou always reminded me is to trust your senses. If the soup tastes a little flat, a squeeze of lemon juice or a pinch more salt can brighten it right up. Don’t rush the roasting step—that caramelization is worth every minute.