Prepare your ingredients by peeling and dicing the butternut squash, chopping the onion, and mincing the garlic.

In a large pot, heat olive oil and sauté the onion until soft, then add garlic and sauté briefly.

Add the cubed butternut squash and vegetable broth to the pot, bringing it to a simmer. Cover and cook until squash is tender.

Blend the soup until smooth using an immersion blender, or blend in batches as needed.

Stir in seasoning and adjust to taste, allowing flavors to meld.

Serve in bowls and garnish with optional toppings.