Creating Roasted Butternut Squash Soup can be straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Peel and cube the butternut squash into even pieces for uniform cooking.
3. Toss and Roast: In a large bowl, toss the cubed squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet.
4. Roast the Squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through.
5. Sauté the Aromatics: In a large pot over medium heat, add a bit of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
6. Add the Spices: Stir in the ground cumin, nutmeg, and cinnamon, allowing the spices to cook for about 1 minute to enhance their flavors.
7. Combine Ingredients: Once the squash is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth.
8. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
9. Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches. If desired, stir in the heavy cream for added richness.
10. Season to Taste: Taste the soup and adjust seasoning with salt and pepper as needed.

These steps will guide you in creating this incredible soup effortlessly.