Creamy Butternut Squash Soup

Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, peel it, and cube it into 1-inch pieces.

Peel and finely chop the onion.

Peel and mince the garlic cloves.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 10-15 minutes.

Add the minced garlic, 1/2 teaspoon ground cinnamon, and 1/8 to 1/4 teaspoon ground nutmeg to the pot. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.

Add the cubed butternut squash to the pot. Pour in 3 to 4 cups of vegetable broth, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the squash is very tender. Stir occasionally.

Carefully transfer the soup to a blender (or use an immersion blender). Add 1/4 cup of heavy cream if desired. Blend until smooth and creamy. If the soup is too thick, add a little more broth or water until desired consistency is reached.

Taste the soup and adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls. Garnish with a sprinkle of black pepper, cinnamon, and fresh thyme leaves if desired. Serve hot.