Roasting the Squash: Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil and season with salt and pepper. Place squash cut-side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes until tender and caramelized. Remove from oven and let cool slightly, then scoop out the flesh.

Making the Soup: In a large pot, heat 2 tablespoons olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook for another 1–2 minutes until fragrant. Stir in roasted acorn squash flesh, cinnamon, nutmeg, and ginger. Pour in vegetable broth and bring to a simmer. Simmer for 10–15 minutes to allow flavors to meld. Use an immersion blender (or regular blender in batches) to puree the soup until smooth. Stir in coconut milk or heavy cream if desired and adjust seasoning with salt and pepper.

Preparing Maple Drizzle: In a small bowl, mix maple syrup with olive oil or melted butter for extra richness. Drizzle over each serving of soup before serving.