1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread evenly on the prepared baking sheet.
3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat until soft and fragrant, about 5 minutes.
5. Add the roasted squash to the pot, then pour in the vegetable broth. Bring to a simmer and let it cook for another 10 minutes.
6. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
7. Stir in the heavy cream or coconut milk, adjusting seasoning as needed.
8. Garnish with fresh thyme leaves before serving.

As you blend the soup to a silky texture, remember that cooking is about intuition as much as technique. My mum always said, “Trust your senses, Tessa,” and it’s advice that serves well in creating the perfect soup.