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Preheat oven to 400°F (200°C).
Toss the cubed butternut squash with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
In a large pot, sauté the onion in a bit of olive oil over medium heat until translucent, about 5 minutes.
Add the garlic and sauté for 1 minute until fragrant.
Add the roasted butternut squash, vegetable broth, cumin, coriander and cinnamon. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
Using an immersion blender, blend the soup until smooth and creamy.
Taste and adjust seasoning as needed.