Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized. Roasting enhances the natural sweetness of the squash, making it a key step in perfecting the flavor.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic, cinnamon, and smoked paprika, and cook for another minute until fragrant.

Add the roasted winter vegetables (butternut squash) and vegetable broth to the pot. Bring to a gentle simmer, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.

Stir in the heavy cream (or coconut milk) and maple syrup. Let the soup warm through for a few minutes. Taste and adjust seasoning as needed. Serve hot, garnished with pumpkin seeds and fresh thyme.