1. Carefully peel the butternut squash. Halve it lengthwise, scoop out the seeds and stringy bits, and chop the flesh into roughly 1-inch cubes. Uniform pieces ensure even cooking.

2. Toss the squash cubes with 1-2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 25-35 minutes, or until the squash is tender and lightly caramelized at the edges.

3. In a large pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. Add the roasted butternut squash to the pot with the sautéed aromatics. Pour in the vegetable or chicken broth, ensuring the squash is mostly submerged. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the squash is very tender.

5. Once the squash is tender, remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it’s completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (be cautious when blending hot liquids, filling the blender only halfway and holding the lid down firmly with a towel). If the soup is too thick, add a little more broth until it reaches your desired consistency.

6. Stir in your chosen creaminess factor (e.g., a splash of heavy cream, coconut milk, or a dollop of Greek yogurt). Season generously with salt, black pepper, and any additional spices like nutmeg, cinnamon, or a pinch of cayenne for a subtle warmth. Taste and adjust seasonings as needed. Serve hot, garnished with fresh herbs, toasted pumpkin seeds, or a swirl of cream.