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In a large pot, heat the olive oil over medium heat and sauté onion, carrots, and garlic until softened.
Add the cubed butternut squash, broth, and spices.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until the squash is tender.
Use an immersion blender (or carefully transfer to a blender) to puree until smooth.
Stir in Greek yogurt or coconut milk if desired for creaminess.
Adjust seasoning with salt and pepper, then serve warm.