Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking until softened, about 8 minutes.
Stir in the garlic and ginger, cooking for another minute until wonderfully fragrant.
Add the roasted butternut squash to the pot along with the broth. Bring everything to a boil, then reduce heat and simmer for 15 minutes.
Remove from heat and use an immersion blender to puree the soup until completely smooth. (If you don't have an immersion blender, carefully transfer to a regular blender in batches.)
Stir in the coconut milk, maple syrup, cinnamon, and nutmeg. Taste and adjust seasoning with salt and pepper.
Gently reheat if needed, then ladle into bowls and garnish with toasted pumpkin seeds and fresh herbs like sage or thyme.