Step 1 of 7
Preheat oven to 400°F (200°C).
Step 2 of 7
Toss squash cubes with olive oil, salt, and pepper. Roast for 30 minutes.
Step 3 of 7
In a large pot, melt butter and sauté onion until soft, about 5 minutes.
Step 4 of 7
Add garlic, cinnamon, and nutmeg. Cook for 1 minute.
Step 5 of 7
Add roasted squash and vegetable broth. Bring to a boil.
Step 6 of 7
Simmer for 15 minutes, then blend until smooth with an immersion blender.
Step 7 of 7
Stir in heavy cream and adjust seasoning. Serve with crusty bread.