For enhanced flavor, you can roast the squash before making the soup. Toss the cubed squash with a drizzle of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized. If you’re short on time, you can skip this step and cook the squash directly on the stovetop.

Heat olive oil (or butter) in a large pot over medium heat. Once hot, add the diced onion, garlic, and carrot. Sauté for 5-7 minutes, stirring often, until the vegetables are softened and aromatic.

Add the cubed butternut squash to the pot, followed by the vegetable broth. Stir in the nutmeg and cinnamon. Increase the heat to high, bring the mixture to a boil, and then reduce to a simmer. Cover the pot with a lid and cook for 20-25 minutes, or until the squash is fork-tender.

Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you’re using a countertop blender, carefully transfer the soup in batches and blend until silky. Be cautious with hot liquids!

Return the soup to the pot (if using a blender) and stir in the coconut milk or heavy cream. Give it a taste and season with additional salt and black pepper, if needed. Reheat the soup gently over low heat if it has cooled.

Ladle the warm soup into bowls and garnish with toppings of your choice. A sprinkle of pumpkin seeds, a swirl of coconut milk, or some fresh herbs work beautifully!