1. Preheat oven to 400°F (200°C).

2. Toss cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg or cinnamon if using. Spread on a baking sheet and roast 25–30 minutes until tender and caramelized.

3. In a large pot, heat remaining oil or butter over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant.

4. Add roasted squash to the pot and pour in broth. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes.

5. Use an immersion blender to puree soup until smooth, or blend in batches in a countertop blender, then return to pot.

6. Stir in cream or coconut milk if desired. Taste and adjust seasoning with salt and pepper.

7. Ladle soup into bowls and garnish with pumpkin seeds, fresh thyme, or a drizzle of cream. Serve hot with crusty bread or your favorite fall sides.