1. Preheat oven to 400°F and toss squash cubes with 1 tbsp olive oil, salt, and pepper, then roast for 25–30 minutes until caramelized

2. Heat remaining oil or butter in a large pot and sauté onion, garlic, and carrot for 5–7 minutes until softened

3. Add roasted squash, broth, nutmeg, and cinnamon or curry powder, bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender

4. Use an immersion blender to puree the soup until smooth (or blend in batches in a countertop blender)

5. Stir in coconut milk, cream, or yogurt, adjust seasoning with salt and pepper, and simmer for 5 more minutes

6. Ladle into bowls and garnish with pumpkin seeds, fresh herbs, or crusty bread