Preheat your oven to 400 degrees F (200 degrees C).

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

Roast in the oven for 30 to 40 minutes until tender and caramelized.

In a large pot, heat olive oil and sauté the chopped onion and minced garlic until soft and fragrant.

Add the roasted butternut squash and vegetable broth to the pot and bring to a simmer.

Carefully transfer the mixture to a stand blender and blend until completely smooth and creamy.

Stir in the nutmeg and maple syrup, season to taste, and serve warm.