A warm and creamy classic butternut squash soup made with simple ingredients, perfect for fall and winter comfort meals.

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Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until soft and fragrant, about 5 minutes.
Add cubed butternut squash to the pot and stir for another 2-3 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until the squash is tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in nutmeg, salt, and pepper. Add coconut milk or cream if using, and heat gently for another 2-3 minutes.
Taste and adjust seasoning as needed. Serve warm, optionally garnished with a swirl of cream or toasted pumpkin seeds.

For extra depth of flavor, roast the squash at 400°F for 30-40 minutes before adding to the soup.
This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Use low-sodium broth to better control the salt content.