Let’s get cooking! Follow these simple steps to make your own bowl of comfort:

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, tossing to coat evenly.
2. Roast the squash in the oven for 25-30 minutes, or until tender and slightly caramelized. This step brings out the natural sweetness of the squash, adding incredible flavor to the soup.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
4. Add the roasted squash to the pot, followed by the vegetable broth and nutmeg. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat and cover the pot. Let it cook for about 15 minutes, allowing the flavors to meld beautifully.
6. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
7. If you desire a creamier soup, stir in the heavy cream or coconut milk. Heat through, but do not let it boil.
8. Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with fresh thyme.