Prepare the squash. Peel the butternut squash, remove the seeds, and cut it into roughly 1-inch cubes.

Sauté the garlic. Melt the butter in a large pot over medium heat. Add the minced garlic and cook for about 30 seconds, stirring so it doesn’t burn.

Simmer the squash. Add the cubed squash, broth, onion powder, salt, pepper, and optional cinnamon or nutmeg. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the squash is very tender when pierced with a fork.

Blend until smooth. Turn off the heat and use an immersion blender directly in the pot. Blend until completely smooth. If the soup is too thick, add a little more broth.

Add the heavy cream. Reduce the heat to low and stir in the heavy cream. Warm gently for 2–3 minutes without letting the soup boil.

Taste and serve. Adjust the salt and pepper as needed. Serve warm and enjoy!