Preheat your oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds.

Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

Roast the butternut squash for 30–40 minutes until tender.

In a large pot over medium heat, add oil and sauté chopped onion until translucent, about 5-7 minutes.

Add minced garlic and cook for an additional 1–2 minutes until fragrant.

Scoop the roasted butternut squash out of its skin and add to the pot.

Pour in vegetable broth to cover the squash and simmer for about 10 minutes.

Blend the soup using an immersion blender until smooth.

Stir in cream or coconut milk, and season with salt, pepper, and cinnamon.

Serve hot, garnished with roasted seeds and fresh herbs.