Begin by preparing your butternut squash: peel it, remove the seeds, and chop it into even cubes. Finely chop one onion and mince two cloves of garlic.

In a large pot, heat olive oil or butter over medium heat. Add the chopped onions and sauté for about 5 minutes until they turn translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes.

Add the cubed butternut squash, tossing it with the sautéed onions and garlic. Pour in enough broth to cover the squash completely. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until fork-tender.

Use an immersion blender to puree the soup until smooth. If using a countertop blender, transfer the soup in batches to blend.

Return the soup to the pot (if needed) and stir in heavy cream or coconut milk. Season with salt and pepper, warming gently over low heat.