Preheat oven to 400°F (200°C).

Toss cubed butternut squash with olive oil, salt, and pepper.

Spread squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

In a large pot, combine roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth and creamy.

Stir in heavy cream.

For the gremolata, mix roasted squash seeds, chives, parsley, and orange peel.

Serve soup with a dollop of whipped cream and a sprinkle of gremolata.