Peel the butternut squash carefully. Remove seeds and cut into medium-sized cubes for faster roasting and blending later.

Place squash cubes on a baking tray. Drizzle olive oil over them and roast at 400°F until tender.

Heat olive oil in a large pot. Add chopped onion and cook gently until soft and lightly golden colored.

Add minced garlic into the pot. Stir for one minute until fragrant and flavorful without burning the garlic pieces.

Transfer roasted squash into the pot carefully. Stir everything together so the onion and garlic coat the squash nicely.

Add vegetable broth slowly into the pot. Stir well and bring the soup mixture to a gentle simmer.

Add salt, black pepper, cinnamon and nutmeg. Mix well so the spices spread evenly throughout the warm soup.

Use a blender or immersion blender carefully. Blend the soup until creamy, smooth, and free from large chunks completely.

Pour heavy cream into the soup slowly. Stir gently until fully combined and creamy throughout the pot evenly.

Cook the soup for five more minutes. This helps all flavors combine beautifully before serving warm bowls to everyone.

Pour soup into serving bowls carefully. Top with parsley and pumpkin seeds for extra flavor and crunchy texture.