Peel, seed, and cube 1 large butternut squash
Chop 1 onion, 2 carrots, and 2 celery stalks
Mince 2 cloves garlic
Heat 2 tablespoons olive oil or butter in a large pot
Add onion, carrots, and celery
Cook until softened
Add garlic and cook briefly
Add butternut squash
Pour in 4 to 6 cups vegetable or chicken broth
Add salt, pepper, and optional thyme, sage, or nutmeg
Bring to a boil
Reduce heat and simmer until squash is tender
Blend until smooth with an immersion blender or countertop blender
Stir in cream, coconut milk, or milk if desired
Adjust seasoning
Serve hot