1. Heat butter or olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.

2. Stir in minced garlic and cook until fragrant, about 1 minute.

3. Add cubed butternut squash and broth. Bring to a boil, then reduce heat to a simmer and cook until squash is tender, about 20 minutes.

4. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer in batches to a countertop blender and puree.

5. Return soup to the pot (if needed) and stir in nutmeg, cinnamon, salt, and pepper. Simmer for 5 minutes to meld flavors.

6. If desired, stir in heavy cream or coconut milk for extra richness and adjust seasoning.

7. Serve hot, drizzled with a little maple syrup or honey and garnished with a swirl of cream or toasted pumpkin seeds.