Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for another minute until fragrant, being careful not to burn.
• Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the squash is tender.
• Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. You may need to do this in batches.
• Return the pureed soup to the pot. Stir in the heavy cream, salt, pepper, and nutmeg (if using). Heat gently until warmed through. Do not boil.
• Taste and adjust seasoning as needed. Serve hot, optionally garnished with a swirl of cream or toasted pumpkin seeds.