Step 1: Heat olive oil in a large pot or Dutch oven over medium heat.
Step 2: Add chopped onion and cook until softened and translucent, about 5-7 minutes.
Step 3: Stir in minced garlic and cook for another minute until fragrant.
Step 4: Add the cubed butternut squash, broth, bay leaf, dried thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20-25 minutes, or until the squash is fork-tender.
Step 5: Carefully remove the bay leaf from the pot. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. If using a regular blender, carefully transfer the soup in batches and blend until smooth.
Step 6: Return the blended soup to the stove if transferred. Stir in the heavy cream (if using) and the pinch of nutmeg (if using). Taste and adjust seasonings as needed, adding more salt, pepper, or a touch of maple syrup/brown sugar to balance the flavors.
Step 7: Serve hot, garnished with your favorite toppings like toasted seeds, fresh herbs, or a swirl of cream. Enjoy your comforting butternut squash soup!