1. Preheat oven to 400°F (200°C).

2. Toss squash cubes with 2 tbsp olive oil, salt, pepper and 2 minced garlic cloves on a baking sheet. Roast 25–30 minutes until tender and caramelized.

3. Meanwhile, heat remaining 1 tbsp olive oil or butter in a large pot over medium heat. Add onion and cook until translucent, 5–7 minutes. Add remaining garlic and cook 1 minute.

4. Add roasted squash and broth to the pot. Bring to a simmer and cook 10 minutes.

5. Using an immersion blender, puree soup until smooth. Stir in cream or coconut milk, adjust seasoning, and keep warm.

6. For croutons, toss bread cubes with butter or olive oil, salt and pepper. Spread on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, stirring once, until golden.

7. Ladle soup into bowls, top with golden croutons, and serve immediately.