Preheat oven to 400°F (200°C).

Cut butternut squash in half, scoop out seeds, and place cut-side up on a baking sheet.

Roast for 30-40 minutes, or until tender.

While squash is roasting, heat olive oil in a large pot over medium heat.

Add onion and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more.

Scoop out roasted squash and add to the pot. Add pears, vegetable broth, cinnamon, and nutmeg.

Bring to a boil, then reduce heat and simmer for 15 minutes.

Use an immersion blender or transfer to a regular blender and blend until smooth.

Season with salt and pepper to taste.