Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the butternut squash, scoop out the seeds, and cut it into evenly-sized chunks.
Toss the squash chunks with 1 tablespoon of olive oil, then spread them out on the prepared baking sheet.
Roast the squash in the oven for about 30-35 minutes, until they are golden and slightly caramelized around the edges.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.
Add the chopped onion to the pot and sauté until translucent and fragrant, about 5 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant but not browned.
Once the squash is roasted and cool enough to handle, add it to the pot with the sautéed onions and garlic.
Pour in the vegetable broth, then bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld.
Use an immersion blender or transfer the soup to a blender to blend until smooth and creamy.
Return the blended soup to the pot, stir in smoked paprika (if using), and season with salt and pepper to taste.
Let the soup simmer for another 5 minutes to warm through and allow flavors to deepen.
Serve the soup hot, garnished with your favorite toppings like a drizzle of olive oil, toasted seeds, or fresh herbs.
