Preheat the oven to 400?F (200?C).

Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.

In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 4-5 minutes.

Stir in the ground cumin and cinnamon, cooking for 1 minute to release their flavors.

Add the roasted butternut squash to the pot and stir to coat with the spices.

Add the vegetable or chicken stock, ensuring the squash is fully submerged. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender.

Stir in the cream or coconut milk for extra richness. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with toasted pumpkin seeds, croutons, or a drizzle of cream. Serve warm and enjoy!