Start by peeling and dicing the butternut squash into 1-inch cubes.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Toss the diced butternut squash into the pot, stirring to combine with the onions and garlic.

Gradually add the vegetable or chicken broth. Bring the mixture to a boil, then reduce to a simmer. Season with nutmeg, salt, and pepper. Let it cook for about 15 minutes or until the squash is tender enough to pierce easily with a fork.

Once the squash is tender, use an immersion blender to puree the soup until it’s smooth.

Give the soup a taste and adjust seasoning as needed. If you like it creamier, feel free to stir in some cream at this stage.

Ladle the soup into bowls and garnish with a swirl of cream, or enjoy it plain.