1. Peel the butternut squash, remove the seeds, and cut it into cubes. Dice the onion, mince the garlic, and slice the carrot.

2. Heat the olive oil in a large soup pot over medium heat. Add the onion and carrot and cook until softened, about 5 minutes.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Add the butternut squash, cinnamon, nutmeg, salt, and black pepper. Stir well to coat the vegetables in the seasonings.

5. Pour in the vegetable broth and bring the mixture to a gentle boil.

6. Reduce the heat and simmer for 20 to 25 minutes, or until the squash and carrots are very tender.

7. Blend the soup with an immersion blender until completely smooth, or carefully transfer it to a blender in batches.

8. Return the soup to low heat and stir in the heavy cream.

9. Taste and adjust seasoning if needed.

10. Ladle into bowls and garnish with fresh thyme before serving.