Preheat the oven to 400°F (200°C).

Peel, seed, and cut the squash into roughly 1-inch cubes. Toss with 1 tablespoon olive oil, a pinch of salt, and black pepper. Arrange in a single layer on a baking sheet. Roast for 25 to 30 minutes until edges are golden and the squash is tender.

In a large pot, heat the remaining oil or butter over medium heat. Add the chopped onion and cook, stirring, for about 5 minutes until soft and translucent.

Add minced garlic and cook for 30 to 60 seconds until fragrant.

Add the roasted squash to the pot along with 4 cups of broth, cinnamon, and nutmeg. Bring to a gentle simmer and cook for 10 to 15 minutes so flavors meld. Taste and season with salt and pepper.

Purée the soup until smooth using an immersion blender, or work in batches in a countertop blender, venting the lid slightly to avoid steam buildup.

Return the puréed soup to low heat. Stir in 1/2 cup cream or coconut milk and 1 tablespoon apple juice or maple syrup. Add a pinch of cayenne or chili flakes if you want heat. Warm through without boiling. Adjust seasoning as needed.

Serve hot, garnished with toasted pumpkin seeds or chopped pecans and your choice of fresh herbs.