In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Stir in the diced butternut squash and roasted garlic, cooking for a few minutes.

Pour in vegetable broth, bring to a boil, then reduce heat and add cumin, coriander, nutmeg, salt, and pepper.

Simmer for about 20 minutes, until the squash is tender.

Using an immersion blender, purée the soup directly in the pot until smooth, or carefully transfer it to a blender in batches.

Taste and adjust seasoning if needed.

Serve the soup warm, garnished with fresh herbs such as parsley or thyme, and enjoy!