Ingredients: Gather butternut squash, onion, garlic, vegetable broth, coconut milk or cream, olive oil, and spices like cinnamon, nutmeg, salt, and pepper.
Preparation: Preheat oven and peel, seed, and chop butternut squash. Chop onion and garlic.
Roasting: Toss butternut squash, onion, and garlic with olive oil and spices. Roast until tender and caramelized.
Blending: Transfer roasted vegetables to a blender along with vegetable broth and coconut milk or cream. Blend until smooth.
Seasoning: Pour the blended mixture into a pot and season with additional spices, salt, and pepper to taste.
Simmer and Serve: Simmer the soup for a few minutes to allow flavors to meld.