Prep the squash. Peel the butternut squash with a vegetable peeler, slice in half lengthwise, scoop out the seeds, and cut into 1-inch cubes. Keep pieces similar in size so they cook evenly.

Sauté the aromatics. In a large pot or Dutch oven, warm the olive oil or butter over medium heat. Add the onion and carrot. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook 30 seconds, just until fragrant.

Add squash and liquids. Stir in the cubed squash and apple (if using). Pour in the broth. Bring to a gentle boil, then reduce to a simmer.

Season and simmer. Add the cinnamon, nutmeg, 1/2 teaspoon salt, and a few grinds of black pepper. Cover partially and simmer for 18 to 22 minutes, or until the squash is very tender when pierced with a fork.

Blend until silky. Turn off the heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, carefully blend in batches, venting the lid and covering with a towel to avoid splatters. Return soup to the pot.

Adjust creaminess. Stir in the cream, coconut milk, or half-and-half, if using. Start with 1/4 cup and add more if you’d like it richer.

Balance the flavors. Taste and add more salt and pepper as needed. If the soup tastes flat, add a teaspoon of maple syrup or honey. If it’s too sweet, brighten it with a squeeze of lemon juice.

Serve warm. Ladle into bowls. Top with a swirl of cream, toasted pumpkin seeds, and chives. Serve with warm bread for dipping.