Peel the butternut squash using a vegetable peeler.

Slice off the top and bottom, then carefully cut it in half lengthwise.

Scoop out the seeds with a spoon.

Cut the squash into 1-inch cubes so they cook evenly.

Pro Tip: If your squash is too tough to cut, microwave it whole for 2–3 minutes to soften slightly before slicing.

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and sauté for 5–6 minutes, until it becomes soft and translucent.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pro Tip: Don’t let the garlic brown—it can turn bitter. Stir frequently and reduce heat if needed.

Add the cubed squash to the pot.

Sprinkle in the salt, pepper, and cinnamon (if using).

Stir everything together so the squash is coated with the seasonings and aromatics.

Pour in the vegetable broth and stir to combine.

Increase the heat to high and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes, or until the squash is fork-tender.

Pro Tip: Test the squash by piercing a cube with a fork—it should glide through easily with no resistance.

Turn off the heat and let the soup cool slightly for safety.

Use an immersion blender directly in the pot to puree the soup until silky smooth.

Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

Pro Tip: If using a traditional blender, don’t overfill it—blend in small batches and leave a little space at the top for steam to escape. Hold the lid with a kitchen towel for extra safety.

Stir in the coconut milk or heavy cream.

Taste and adjust seasoning with more salt and pepper if needed.

Warm the soup gently for a few minutes over low heat if you’ve added cold cream.

Ladle the soup into bowls.

Garnish with fresh herbs, a drizzle of cream or olive oil, or a few roasted pepitas for crunch.

Serve warm with crusty bread or a side salad if desired.