Tomato Squash Soup

Name: Tomato Squash Soup
Ingredients: 1 butternut squash (2 1/2 to 3 pounds), halved lengthwise and seeded; 2 1/2 tablespoons olive oil, plus more for serving; 3/4 teaspoon kosher salt, plus more to taste; Black pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground cloves; 1 large onion, chopped; 4 cloves garlic, minced; Leaves from 4 sprigs fresh thyme; 2 cans (28 ounces each) fire-roasted tomatoes; 3 cups vegetable broth; Parmesan cheese, for serving