Prepare your butternut squash by peeling, removing seeds, and cutting into 1-inch cubes.

In a large pot or Dutch oven, melt the butter over medium heat.

Add onions and cook until softened and translucent, about 5 minutes.

Add garlic and cook for another 30 seconds until fragrant.

Add the cubed butternut squash, stir to coat with butter.

Pour in the broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until the squash is very tender when pierced with a fork.

Remove from heat and let cool slightly.

Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer in batches to a blender.

Return soup to the pot over low heat. Add nutmeg, cinnamon, and ginger.

Stir in the heavy cream and warm through (do not boil).

Season with salt and pepper to taste.

Ladle into bowls and garnish with fresh herbs before serving.