This butternut squash soup comes together in just a few simple steps. The key is to properly soften the vegetables before blending for that perfect silky texture.

1. Step 1: Cook until onions are soft and translucent but not browned.

   Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

2. Step 2: Be careful not to burn the garlic as it can become bitter.

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

3. Step 3: The apple adds a subtle sweetness that complements the squash beautifully.

   Add the diced butternut squash, carrot, and apple to the pot. Stir to combine with the onions and garlic.

4. Step 4: The warm spices enhance the natural sweetness of the squash.

   Add the thyme, cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables with the spices.

5. Step 5: The vegetables should be soft enough to easily mash against the side of the pot.

   Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the squash and carrots are very tender when pierced with a fork.

6. Step 6: If using a regular blender, be sure to vent the lid to allow steam to escape and avoid hot soup explosions.

   Remove the pot from heat and let cool slightly. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.

7. Step 7: For a dairy-free version, substitute coconut milk or cashew cream.

   Return the pot to low heat and stir in the heavy cream. Heat gently until warmed through, about 2-3 minutes. Taste and adjust seasoning if needed.

8. Step 8: The pepitas add a delightful crunch that contrasts with the creamy soup.

   Ladle the soup into bowls. If desired, garnish with a swirl of cream, a sprinkle of toasted pepitas, and a few fresh thyme leaves.

This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. The flavors often deepen overnight, making it even more delicious the next day.