1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Toss the butternut squash cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them out in a single layer on the baking sheet.
3. Roast in the oven for 25-30 minutes, turning once halfway through, until the squash is tender and golden brown on the edges. You want that caramelization to bring out the sweetness.
4. While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook gently until soft and translucent, about 8-10 minutes. Stir occasionally to prevent browning.
5. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to let it burn; garlic can turn bitter if overheated.
6. Once the squash is done roasting, add it to the pot with the onions and garlic. Pour in the vegetable broth and stir in the cinnamon and nutmeg.
7. Bring the mixture to a simmer, then reduce the heat to low and let it cook gently for 10-15 minutes to let the flavors meld together.
8. Using an immersion blender, puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.
9. At this point, stir in the optional coconut milk or heavy cream if you want a richer texture. Taste and adjust seasoning with salt and pepper.
10. Serve hot, garnished with fresh thyme or sage if you like, and enjoy the cozy flavors.

One time, when my kitchen was filled with that sweet roasted aroma, I caught myself thinking how these simple steps connect me to Mama Lu’s kitchen, where we didn’t fuss over perfection but trusted what felt right. The way the soup thickens naturally, the warmth of the spices—it’s like a little piece of that mountain home in every spoonful.