Roast the Squash Preheat your oven to 400°F. Brush the cut sides of the squash with 1 tablespoon olive oil, season with salt and pepper, and place cut-side-down on a lined baking sheet. Roast for 40 45 minutes, until a fork slides in easily. Let it cool slightly, then scoop the flesh into a bowl.

Sauté the Aromatics While the squash roasts, warm the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 6 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Simmer Add the roasted squash, broth, nutmeg, and cinnamon to the pot. Bring to a simmer and let it cook for 10 minutes so the flavors come together.

Blend Use an immersion blender to purée the soup right in the pot, or work in batches with a countertop blender. Blend until completely smooth.

Finish Stir in the coconut milk or cream if using, then taste and adjust the salt and pepper. Ladle into bowls and top with a drizzle of olive oil, a scatter of pepitas, or a swirl of extra cream.