Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about five minutes, stirring occasionally until the onion becomes translucent and soft.

Next, stir in the minced garlic and cook for about one minute. Keep an eye on it, as you want the garlic to become fragrant but not browned.

Now, add the cubed butternut squash, chopped carrots, and cored apple to the pot. Cook this mixture for about five minutes, stirring occasionally, as you watch the squash begin to soften.

Pour in four cups of vegetable or chicken broth and sprinkle in the cinnamon, nutmeg, dried thyme, salt, and pepper. Stir everything well to combine, then bring the mixture to a gentle boil over medium-high heat.

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

After simmering, remove the pot from heat. Using an immersion blender, puree the soup until it reaches a smooth and velvety consistency.

If you desire a richer taste, stir in ½ cup of heavy cream or coconut milk to add a luxurious texture to your Autumn Squash Soup.

Ladle the soup into bowls while it’s hot and garnish with pumpkin seeds, fresh herbs, or a swirl of cream if desired.