Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Make sure the squash is evenly coated with the spices and oil.

Spread the seasoned butternut squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion becomes translucent and the garlic becomes fragrant.

Add the roasted butternut squash and drained chickpeas to the pot. Stir well to combine.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.

Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, work in batches and be cautious of the hot liquid.

Return the soup to the pot and season with additional salt and black pepper to taste. If desired, add red pepper flakes for a touch of heat.

Simmer the soup for an additional 5 minutes to allow the flavors to further develop.

Serve the butternut squash and chickpea soup hot, garnished with a drizzle of olive oil, a sprinkle of smoked paprika, and fresh herbs such as parsley or cilantro.