Start by peeling and cubing the butternut squash. Chop the onion and mince the garlic.

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and sauté for an additional minute.

Add the cubed butternut squash, dried Italian herbs, salt, and pepper. Stir together for about 3-4 minutes.

Pour in the vegetable broth, bring to a gentle boil, reduce the heat to low, cover, and simmer for about 20 minutes or until the squash is tender.

Use an immersion blender to puree the soup until smooth. If using a standard blender, allow it to cool slightly and blend in batches.

Stir in the heavy cream or coconut milk until well combined. Adjust seasoning if needed.

Ladle the soup into bowls and top with your favorite garnishes.