Toss butternut squash with olive oil, salt, and white pepper. Spread butternut squash cubes in a single layer on a baking sheet. Roast for 15-20 minutes or until fork tender.
Add roasted butternut squash to a large pot along with broth, orange juice, honey, ginger, and nutmeg. Simmer mixture over medium heat for about 5 minutes.
Puree soup using an immersion blender or food processor. If using a food processor, carefully transfer in batches after it has cooled for a few minutes.