Steps
1. In a saucepan, heat olive oil over medium heat.
2. Add chopped onion and garlic; sauté until translucent.
3. Stir in the diced butternut squash, ginger, cinnamon, and nutmeg.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for about 15 minutes, or until the squash is tender.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Season with salt and pepper to taste.
8. Serve hot, drizzled with coconut cream on top.