Preheat your oven to 400°F (200°C).

Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.

Roast the squash in the oven for about 25-30 minutes until tender.

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

Add minced garlic and cook for an additional minute.

Stir in the roasted butternut squash, cumin, and nutmeg.

Pour in the vegetable broth and bring to a simmer.

Use an immersion blender to puree the soup until smooth.

Adjust seasoning with salt and pepper as needed.

Serve hot, garnished with pumpkin seeds if desired.