Instructions:
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and carrot. Cook until softened and translucent, about 8 minutes.
- Add the minced garlic, curry powder, turmeric, cinnamon, and nutmeg. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Add the cubed butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer gently for 20–25 minutes, or until the squash is fork-tender.
- Stir in the brown sugar, salt, and pepper. Taste and adjust seasoning if necessary.
- Blend the soup until completely smooth and velvety. Use an immersion blender directly in the pot, or carefully transfer hot soup in batches to a high-powered blender, venting the lid slightly to release steam.
- Stir in the heavy cream (or half & half). Heat through gently for 2–3 minutes; do not allow the soup to boil once the cream is added.
- Ladle the creamy soup into bowls immediately. Garnish with toasted pepitas or a swirl of pumpkin seed oil, if desired.