Roast the butternut squash cubes with a drizzle of olive oil in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender and slightly caramelized.
Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic, grated ginger, cinnamon, and nutmeg, sautéing until fragrant—about 1 minute—listening for a sizzling sound and smelling the warm spices.
Add the chopped pears to the pot and cook for 3-4 minutes until they start to soften and release aroma. They will remain visible but will slightly break down.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the pears to soften completely.
Once the butternut squash is roasted and cooled slightly, add it to the soup pot. Use an immersion blender or transfer the contents carefully to a blender to puree until smooth and creamy, with no lumps remaining.
Stir in the heavy cream, if using, to enrich the soup's texture. Adjust seasoning with salt and freshly ground pepper to taste. Return to low heat and warm through for another 5 minutes, stirring gently.
Serve the soup hot in bowls, garnished with a swirl of extra cream, toasted pepitas, or fresh herbs for added flair.
