1. Heat two tablespoons of olive oil in a large pot over medium heat.

2. Add one large chopped onion to the pot and sauté for about five minutes, or until the onion becomes soft and translucent.

3. Stir in two minced garlic cloves and cook for another minute, letting the garlic become fragrant.

4. Add one medium butternut squash, peeled and chopped, to the pot, followed by one large carrot, peeled and chopped, and one medium potato, peeled and chopped.

5. Stir everything together, making sure the vegetables are well-coated with the oil and garlic mixture.

6. Pour in four cups of vegetable stock and bring the mixture to a boil.

7. Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender when pierced with a fork.

8. Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg to the pot, then season with salt and pepper to taste.

9. Use an immersion blender to purée the soup until it’s smooth and creamy, or carefully transfer the soup to a blender in batches and blend until smooth.

10. Return the soup to the pot and stir in half a cup of heavy cream.

11. Reheat the soup over low heat for a few minutes, just until it’s warmed through.

12. Taste the soup again and adjust the seasoning with more salt or pepper if needed.

13. Ladle the soup into bowls and garnish with fresh parsley before serving.