Step 1:

• Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil.
• Toss to coat, then spread the squash out in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and starting to caramelize.

Step 2:

• In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
• Add the minced garlic and cook for another minute, until fragrant.

Step 3:

• Add the roasted butternut squash to the pot along with the vegetable broth and apple cider. Stir in the ground cinnamon and ground nutmeg.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.

Step 4:

• Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
• Return the soup to the pot and stir in the coconut milk or heavy cream, if using. Season with salt and pepper to taste. Heat through for another 2-3 minutes.