Peel, seed, and dice the butternut squash into bite-sized cubes.

Heat oil in a large pot over medium heat and sauté the diced onion for 4-5 minutes until translucent.

Add minced garlic and cook for an additional minute until fragrant.

Add the cubed butternut squash and pour in vegetable broth to cover the squash.

Bring to a gentle boil, then reduce heat and let simmer for about 30 minutes.

Blend the soup until smooth with an immersion blender or transfer to a countertop blender.

Stir in cream or coconut milk and heat through for about 5 minutes.

Serve hot, garnished with fresh herbs, croutons, or a drizzle of olive oil.