1. Prep squash by trimming ends, peeling, halving, seeding, and cutting into 1-inch cubes.

2. Warm olive oil in a heavy pot over medium heat; sauté onion and carrots with a pinch of salt for 5–6 minutes until softened.

3. Stir in garlic and spices (nutmeg or curry) and cook 30 seconds until fragrant.

4. Add squash and broth; season with salt and pepper. Bring to a boil, then reduce to a gentle simmer.

5. Cover and cook 20–25 minutes, until squash and carrots are very tender.

6. Blend until silky using an immersion blender in the pot, or carefully in batches in a countertop blender.

7. Stir in cream or coconut milk if using. Adjust thickness with more broth and season to taste.

8. Balance flavors with maple syrup for sweetness or lemon for brightness, if desired.

9. Ladle into bowls and top with toasted pumpkin seeds, thyme, and a swirl of yogurt or cream.

10. Store leftovers refrigerated up to 4 days or freeze up to 3 months; reheat gently, adding broth as needed.