1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut the butternut squash in half, scoop out seeds, and cut into large chunks.

3. Toss squash, garlic cloves, and onion quarters with olive oil, salt, pepper, nutmeg, and cinnamon on the baking sheet.

4. Roast for 30–40 minutes, flipping halfway, until squash is fork tender and golden at the edges.

5. Let roasted vegetables cool for 5–10 minutes, then scoop out squash flesh if roasted with skin.

6. In a large pot over medium heat, add a drizzle of olive oil and the roasted vegetables.

7. Pour in the vegetable broth, bring to a gentle simmer, and cook for 10–15 minutes.

8. Remove from heat and let cool slightly, then blend with an immersion blender until smooth.

9. Return soup to low heat, stir in coconut milk, and heat gently without boiling.

10. Adjust seasoning with salt, pepper, or a squeeze of lime juice; thin or thicken with broth as desired.

11. Ladle into bowls, swirl with reserved coconut milk, and garnish with fresh herbs or pumpkin seeds.