Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces, spread on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until fork-tender.

In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the finely diced onion and minced garlic for about 5-7 minutes until translucent and fragrant.

Add the roasted squash to the pot with the sautéed onions and garlic. Pour in the vegetable broth and sprinkle in nutmeg and cinnamon. Stir and let meld for 5 minutes.

Remove from heat and let it cool for about 5 minutes. Blend the soup with an immersion blender until creamy, or transfer to a blender in batches.

Return the blended soup to low heat, stir in cream or coconut milk to adjust consistency, taste and season as needed, and serve hot garnished with fresh herbs.