Preheat your oven to 400°F.

Peel the butternut squash, cut off both ends, slice it in half lengthwise, and scoop out the seeds.

Cut the squash into 1-inch cubes and place them on a baking sheet.

Add the garlic cloves to the baking sheet.

Drizzle the olive oil over the squash and garlic.

Sprinkle with salt and black pepper.

Toss everything together with your hands to coat evenly.

Spread the squash and garlic out in a single layer on the baking sheet.

Roast in the oven for 30 to 40 minutes, flipping the squash halfway through, until soft and golden on the edges.

While the squash roasts, chop the onion.

Heat a large soup pot over medium heat and sauté the chopped onion in a little oil or butter until soft, about 5 minutes.

Remove the roasted squash and garlic from the oven and add them to the pot with the cooked onion.

Add 3 cups of broth to the pot and stir to combine.

Use an immersion blender to blend the soup right in the pot until completely smooth.

If using a regular blender, carefully blend the soup in batches, then return it to the pot.

If the soup is too thick, add more broth a little at a time until it reaches your desired consistency.

Stir in the nutmeg and cream or coconut milk, if using, and heat until warmed through.

Taste and adjust seasoning with more salt and pepper if needed.

Serve hot with optional toppings like croutons, pumpkin seeds, sour cream, or fresh herbs.