1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the cubed butternut squash on the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
3. Roast the squash in the preheated oven for about 30-35 minutes, turning halfway through. You want the edges to be golden and caramelized, which brings out that signature sweetness.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 7 minutes. This step builds the soup’s base flavor, much like the slow simmering of my grandmother’s marinara sauce.
5. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
6. Once the squash is roasted, add it to the pot along with the vegetable broth, fresh sage, and nutmeg. Stir to combine.
7. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes. This melds the flavors together.
8. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. I remember my first blender mishap—soup overflowing everywhere!—so take your time.
9. Return the soup to the pot. Stir in the coconut milk or cream if using, and adjust salt and pepper to taste. Warm it gently for a few more minutes without boiling.

“The secret to a truly comforting soup,” my Nonna Rosa always said, “is patience and a pinch of love.” Roasting your squash slowly brings out that love in every spoonful.