In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.

Using a blender, carefully puree the soup until smooth. You may need to do this in batches.

Return the pureed soup to the pot and stir in the seasonings: salt, pepper, cumin, and nutmeg. Heat through.

Ladle the soup into bowls and drizzle with heavy cream for garnish. Serve hot.