Preheat your oven to 400°F (200°C). Halve the butternut squash and scoop out the seeds. Drizzle with olive oil, sprinkle with salt, and roast cut side down for 35–40 minutes until fork-tender.

Chop the onion and mince the garlic. Heat a tablespoon of olive oil in a large pot over medium heat. Sauté the onions until translucent, about 5–7 minutes, then add garlic and cook for another minute.

Once the squash is tender, scoop out the flesh and add it to the pot with the onions and garlic. Pour in vegetable broth and coconut milk. Use an immersion blender to puree until smooth.

Season the soup with nutmeg, cinnamon, salt, and pepper. Simmer over low heat for 10–15 minutes to meld flavors.

Serve the soup in bowls and add toppings like pumpkin seeds, a drizzle of olive oil, and parsley.