Preheat the oven to 425°F. Carefully slice the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with ½ tablespoon olive oil and season generously with salt and pepper. Place the squash cut-side down on a lined baking sheet. Roast for 40–50 minutes, or until the squash is very tender and easily pierced with a fork. Let cool slightly, then scoop the flesh out of the skins and discard the skins.

While the squash roasts, heat the remaining ½ tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the roasted squash flesh to the pot along with the vegetable broth, cumin, and nutmeg. Bring to a gentle simmer and cook for 5 minutes.

Blend until completely smooth using an immersion blender, or carefully transfer to a blender in batches (if using a blender, put the soup back in the pot once it's smooth).

Stir in the milk until creamy. Season with additional salt and pepper to taste. Add more broth or milk as needed to reach your desired consistency.

Storage Instructions- Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed to loosen it.

Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.