Step 1

In a large pot, heat the oil over medium-high heat. Add the onion and cook stirring occasionally until they start to brown, about 15 minutes. Reduce the heat to medium.

Step 2

Stir in the garlic cloves, and cook for 2 minutes. Stir in the cinnamon and nutmeg, and cook stirring constantly for 1 minute or until very fragrant and nutty smelling. Add the squash, salt, and pepper. Stir in 3 cups vegetable broth, scraping the bottom of the pot with the spoon to release any browned bits.

Step 3

Bring to a simmer and cook, stirring occasionally, until the squash is very tender, 30 to 40 minutes. Remove from the heat.

Step 4

Carefully transfer the soup to a blender with the center part of the top removed, or use an immersion blender, and puree the soup until silky smooth. Return to the pot if necessary. Add additional broth for a thinner consistency. Taste and adjust seasoning as desired. Serve immediately or let cool and refrigerate in an airtight container for up to 1 week. The soup can also be frozen for up to 6 months.