Preparation

1. Preheat your oven to 425°F (220°C).
2. Slice off a thin piece from the bottom of the butternut squash for stability, then cut in half lengthwise.
3. Cut onion into wedges and prepare garlic by leaving whole.
4. Drizzle the squash, onion, and garlic with olive oil and sprinkle with salt and cinnamon if using.

Roasting

1. Place the squash halves, cut side down, on a parchment-lined baking sheet.
2. Scatter the onion wedges and garlic around the squash.
3. Roast for 35 to 45 minutes, until the squash is tender and browned on the edges.
4. Let everything cool slightly before scooping out the squash flesh.

Blending

1. In a blender, combine the roasted squash, onion, garlic, and about 2 cups of broth.
2. Blend until smooth, adjusting the texture with more broth as needed.
3. Transfer to a pot and warm gently on the stove.

Seasoning

1. Grate fresh ginger into the soup, starting with a small amount and adjusting to taste.
2. Add maple syrup, nutmeg, and salt to taste, balancing sweetness and seasoning.

Serving

1. Serve warm, garnished with optional toppings such as pepitas, herbs, or croutons.