1. Preheat the oven to 400°F (200°C).

2. On a baking sheet, toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized and tender.

3. In a large soup pot, heat the remaining olive oil over medium heat. Add chopped onion and carrot and sauté until soft, about 5 minutes.

4. Stir in minced garlic and cook for 30 seconds until fragrant.

5. Add roasted squash to the pot and pour in the broth. Bring to a simmer, cover partially, and cook for 10–15 minutes.

6. Blend the mixture until smooth using an immersion blender or a countertop blender in batches.

7. Return the soup to low heat. Stir in heavy cream or coconut milk and optional butter. Adjust seasoning with salt and pepper.

8. Ladle into bowls and garnish with fresh thyme or sage, pumpkin seeds, or a drizzle of cream. Serve with crusty bread.