1. 1. Prepare the Butternut Squash: First, carefully peel the butternut squash. A sturdy vegetable peeler works best. Once peeled, cut the squash in half lengthwise, scoop out the seeds and stringy bits with a spoon, and then chop the flesh into 1-inch cubes. Aim for relatively uniform pieces so they cook evenly.

2. 2. Saute Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. This step builds the foundational flavor of your soup.

3. 3. Add Garlic and Squash: Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown. Immediately add the cubed butternut squash to the pot.

4. 4. Simmer with Broth: Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the squash is very tender when pierced with a fork. This is crucial for achieving a smooth soup.

5. 5. Blend Until Smooth: Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, being very cautious when blending hot liquids (vent the lid and cover with a towel).

6. 6. Finish and Season: Return the blended soup to the stove over low heat. Stir in the heavy cream and ground nutmeg. Season generously with salt and black pepper to taste. Let it heat through for a few minutes, but do not bring it to a boil after adding the cream. Serve hot and enjoy!