Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

Brush the cut sides of the butternut squash and the exposed garlic head with 1 tablespoon olive oil. Season liberally with fine sea salt and cracked black pepper. Place the squash cut-side down on the baking sheet alongside the oiled garlic bulb.

Roast for 35 to 40 minutes until the squash is completely tender when pierced with a fork and deeply caramelized along the rim.

In a Dutch oven or large pot, warm the remaining 1 tablespoon olive oil over medium heat. Add the diced yellow onion and sauté for 5 minutes until soft and translucent.

Scoop the caramelized squash flesh from the skin directly into the pot. Squeeze the soft roasted garlic cloves out of their skins into the pot.

Pour in the vegetable broth, cinnamon, nutmeg, sea salt, and black pepper. Bring to a gentle simmer for 8 to 10 minutes to marry the flavors.

Use an immersion blender to puree the soup until completely velvety, silky, and uniform. Alternatively, blend in batches in a high-speed countertop blender.

Reduce heat to low and pour in the coconut cream, stirring until rich and creamy. Simmer gently for 2 to 3 minutes, then taste and adjust salt and pepper as needed.

Ladle into warm bowls. Garnish with crunchy toasted pumpkin seeds, crisp fried sage leaves, and a swirl of coconut cream or olive oil. Serve hot!