Preheat oven to 350°F. On a baking tray lined with parchment paper, place butternut squash pieces and drizzle with olive oil and sea salt. Mix thoroughly with hands and spread into even layer. Add garlic cloves and onion to the baking tray, making sure garlic and onion is not directly touching the bottom of tray (to prevent burning). Garlic and onion pieces should be placed on top of butternut squash pieces.
Bake for 45 minutes, until squash softens. Remove from oven and let cool for 5 minutes.
In a blender, add cooked squash, garlic, and onions. Add milk and 1 cup of vegetable broth. Pulse until a smooth puree forms. Alternatively, you can puree in a pot with a hand blender.
Pour squash puree into a large pot and turn heat to medium-high. Add in remaining vegetable broth and spices. Cook for 5 minutes or until soup starts to boil. Taste and adjust for seasoning. Remove from heat and serve.
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