Prepare the Butternut Squash:
Begin by peeling, seeding, and cubing the butternut squash.

Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Cook the Squash:
Add the cubed butternut squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the squash is tender.

Blend the Soup:
Remove the pot from the heat and let it cool slightly. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, you can blend in batches in a regular blender.

Add Cream and Season:
Stir in the heavy cream (or coconut milk for a dairy-free version) and season with salt and pepper to taste. If you prefer a thinner consistency, add more broth until you reach your desired texture.

Serve and Garnish:
Ladle the soup into bowls and garnish with fresh thyme or parsley for an added touch of color and flavor.