Preheat oven to 400°F (200°C).

Cut butternut squash in half lengthwise and scoop out seeds.

Place squash cut-side up on a baking sheet and drizzle with olive oil. Roast for 45-60 minutes, or until tender.

While squash is roasting, heat a tablespoon of 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.

Once squash is roasted, scoop out the flesh and add it to the pot with the onion and garlic.

Pour in vegetable broth, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes.

Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.