Instructions

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
2. Roast the squash in the preheated oven for about 45 minutes, or until it is tender and easily pierced with a fork. Remove from the oven and let cool slightly before scooping out the flesh.
3. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion is translucent and fragrant.
4. Add the roasted butternut squash flesh to the pot along with the vegetable broth. Bring the mixture to a simmer over medium-high heat.
5. Once simmering, reduce the heat and stir in the ground cumin, nutmeg, and cinnamon. Let it cook for an additional 10 minutes to allow the flavors to meld.
6. Using an immersion blender, puree the soup until smooth and creamy. If you prefer a thinner consistency, add more vegetable broth as needed.
7. Stir in the heavy cream and season with salt and pepper to taste. Heat gently until warmed through. Serve hot, garnished with a swirl of cream and fresh herbs if desired.