Follow these simple steps to create your very own Creamy Butternut Squash Soup:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Halve the butternut squash and remove the seeds. Place cut side up on a baking sheet.
2. Roast the Squash: Drizzle olive oil over each half and sprinkle with salt. Roast in the oven for about 30-35 minutes until tender.
3. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add Garlic and Spices: Stir in the minced garlic and cook for an additional minute. Add cumin and nutmeg, and cook for another minute until fragrant.
5. Combine the Ingredients: Once the squash is roasted, scoop the flesh into the pot with the sautéed aromatics. Pour in the vegetable broth and bring to a simmer.
6. Blend the Soup: After the soup has simmered for about 10 minutes, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a countertop blender.
7. Add Creaminess: Stir in the coconut milk (or heavy cream) and mix well. Season with salt and pepper to taste.
8. Final Simmer: Allow the soup to simmer for another 5 minutes to meld the flavors together, adjusting seasoning as needed.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired.

Each step is designed to help you achieve the perfect creamy texture while enhancing the natural sweetness of the butternut squash.