Preheat and Roast: Preheat the oven to 400°F (200°C). Spread the cubed squash on a baking sheet and roast until tender, about 25-30 minutes.

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5-7 minutes.

Combine Ingredients: Add the roasted butternut squash cubes, chicken or vegetable broth, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.

Blend: Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to avoid splattering.

Add Honey and Cream: Stir in the honey and heavy cream, if using. Taste the soup and adjust the seasoning as needed.

Serve: Serve the butternut squash soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, such as parsley or chives, if desired. Enjoy the comforting flavors!

Preheat the oven to 400°F (200°C). Spread the squash on a baking sheet and roast until tender, 25-30 minutes.

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until the onion is translucent, 5-7 minutes.

Add the roasted squash, broth, cumin, coriander, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids!

Stir in the honey and heavy cream (if using). Taste and adjust the seasoning as needed.

Serve the soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, if desired. Enjoy!