Spread the butternut squash cubes on a lined baking sheet. Drizzle with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Toss gently. Roast at 400°F (200°C) for 30–35 minutes, until soft and caramelized around the edges.

In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook until fragrant.

Transfer the roasted squash to the pot. Pour in the broth and bring everything to a gentle simmer.

Use an immersion blender to purée the mixture until perfectly smooth. (If using a standard blender, blend in batches and return to the pot.)

Stir in the heavy cream and adjust sweetness with extra maple syrup if you like a slightly sweeter finish. Add salt and pepper as needed.

Garnish with:

A swirl of cream

Toasted pumpkin seeds

A drizzle of maple syrup

Cracked black pepper

It’s simple, cozy, and deeply satisfying — exactly what a fall soup should be.