1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

2. In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. Add the roasted butternut squash and carrots to the pot. Pour in the vegetable broth and add the ground cumin and smoked paprika. Stir to combine and bring the mixture to a boil.

4. Reduce the heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.

5. Using an immersion blender, carefully puree the soup until it reaches a smooth consistency. If you prefer a thinner soup, add more broth as needed.

6. Stir in the heavy cream or coconut milk if using, and check for seasoning, adjusting with more salt and pepper if necessary.

7. Serve the soup warm in bowls, garnished with fresh parsley or chives.