1. Prepare the Butternut Squash for Roasting: Carefully peel the butternut squash using a vegetable peeler. Once peeled, cut the squash in half lengthwise and scoop out the seeds and stringy bits with a spoon. Then, chop the squash into roughly 1-inch cubes. Aim for pieces that are similar in size so they cook evenly.

2. Roast the Squash to Perfection: Spread the cubed butternut squash in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with half of the salt and pepper, and toss gently to coat. Roast in a preheated oven at 400 F (200 C) for 20-25 minutes, or until the squash is tender and slightly caramelized at the edges. This roasting step is key for deepening the flavor.

3. Saute Aromatics on the Stovetop: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.

4. Infuse with Garlic: Add the minced garlic to the pot with the softened onions. Cook for another minute, stirring constantly, until fragrant. Be careful not to let the garlic brown, as it can become bitter.

5. Combine and Simmer: Once the roasted butternut squash is tender, carefully add it to the pot with the sauteed onions and garlic. Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes to allow the flavors to meld.

6. Achieve Creamy Smoothness: Remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (be very cautious when blending hot liquids, filling the blender only halfway and holding the lid down with a towel).

7. Finish and Season: Stir in the heavy cream (or coconut milk) and the remaining salt and pepper. Add a pinch of nutmeg if desired. Return the pot to low heat and warm through gently for a few minutes, but do not boil after adding the cream. Taste and adjust seasonings as needed. Serve hot!