Preheat your oven to 400°F (200°C).

Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender.

In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for another minute.

Add the roasted butternut squash to the pot along with the vegetable broth and dried thyme. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

Stir in the heavy cream or coconut milk and season with more salt and pepper if needed. Let it heat through for a few minutes.

Serve hot and enjoy your creamy butternut squash soup!