Roasted Butternut Squash Soup

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized. 2. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more. 3. Add roasted squash, vegetable broth, nutmeg, and maple syrup (if using) to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld. 4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. If using, stir in heavy cream. 5. Return soup to the pot, reheat gently, and adjust seasoning as needed. Serve hot.