1. Heat olive oil or butter in a large pot over medium heat.

2. Add chopped onion and carrots and cook until softened, about 5 minutes.

3. Stir in minced garlic and cook for 1 minute until fragrant.

4. Add cubed squash, salt, pepper, and nutmeg or cinnamon, stirring to coat.

5. Pour in broth and bring to a boil, then reduce heat and simmer for 20–25 minutes until squash is tender.

6. Remove from heat and blend soup until smooth using an immersion blender or in batches in a countertop blender.

7. Return soup to the pot and stir in heavy cream or coconut milk if using.

8. Adjust seasoning to taste and reheat gently if needed.

9. Ladle soup into bowls and garnish with fresh herbs or toppings of choice.