Preheat your oven to 400°F (200°C). Place the peeled, seeded, and chopped butternut squash on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast for about 25-30 minutes until the squash is tender and caramelized around the edges.
While the squash is roasting, dice the onion and mince the garlic. Heat a large pot over medium heat and add a splash of olive oil. Sauté the onion until it becomes translucent and starts to soften, about 5 minutes.
Add the minced garlic to the onions in the pot and cook for another minute until fragrant, making sure it doesn't burn.
Once the roasted butternut squash is ready, add it to the pot along with the vegetable broth, smoked paprika, and cinnamon. Bring the mixture to a gentle simmer.
Use an immersion blender or transfer the soup in batches to a regular blender and puree until smooth and velvety. Be careful when blending hot liquids.
Return the pureed soup to the pot if using a blender, and gently reheat to combine flavors. Season with salt and pepper to taste. Adjust the seasoning as desired.
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. The vibrant orange color and smooth texture make it inviting and perfect for cozy evenings.
