Step 1: Sauté Aromatics : Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent. Add garlic and cook for another 1–2 minutes until fragrant.

Step 2: Cook Butternut Squash : Add cubed butternut squash, cinnamon, and a pinch of salt. Stir to coat the squash with spices and aromatics. Pour in broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until squash is tender.

Step 3: Blend the Soup : Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer soup to a blender in batches.

Step 4: Add Maple and Cream : Stir in maple syrup and coconut milk or cream if using. Taste and adjust seasoning with salt, pepper, or extra cinnamon. Heat through for 3–5 minutes.

Step 5: Serve : Ladle soup into bowls. Garnish with fresh herbs, a swirl of cream, or toasted pumpkin seeds if desired.