In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute, being careful not to burn it.

Add the diced butternut squash to the pot, stirring to combine. Pour in the vegetable broth and apple cider. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the squash is tender.

Once the squash is tender, remove the pot from the heat. Use an immersion blender to purée the soup until smooth, or carefully transfer the soup in batches to a blender and blend until smooth.

Return the soup to low heat. Stir in the ground cinnamon, nutmeg, salt, and pepper to taste. If desired, add the heavy cream or coconut milk for creaminess and stir until well combined. Heat gently until warmed through.

Serve hot in bowls, garnished with pumpkin seeds if using. Enjoy!

Adjust the seasoning according to your taste; you can add more spices if you prefer a spicier soup.

If you want to make the soup ahead of time, it can be stored in the refrigerator for up to 3 days or frozen for longer storage.