Preheat your Oven to 400°F. Line a large Baking Sheet with Parchment Paper or Aluminum Foil.

Cut the 1 butternut squash large (about 3 lb), halved lengthwise and seeds removed in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of 2 tbsp olive oil divided and season generously with 1 tsp kosher salt plus more and ½ tsp black pepper freshly ground. Place cut-side down on the prepared Baking Sheet.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Add the 3 cloves garlic minced, 1 tsp ground cinnamon, ½ tsp ground nutmeg freshly grated preferred, and ¼ tsp ground ginger. Stir and cook for 1 minute until fragrant.

Pour in the 4 cups chicken broth low-sodium; or vegetable broth for vegetarian (or 4 cups chicken broth low-sodium; or vegetable broth for vegetarian). Stir everything together and bring to a simmer over medium-high heat. Let simmer for 10 minutes to meld the flavors.

Remove the Pot from heat. Using an Immersion Blender, blend the soup directly in the pot until completely smooth and silky. Alternatively, carefully transfer the soup in batches to a Blender (fill only halfway, vent the lid, and hold a Kitchen Towel over the top).

Return the soup to low heat and stir in the ½ cup heavy cream plus extra for garnish and 1 tbsp maple syrup pure; adjust (if using). Taste and adjust seasoning with 1 tsp kosher salt plus more, ½ tsp black pepper freshly ground, and more 1 tbsp maple syrup pure; adjust as needed. If the soup is too thick, thin it with a splash of 4 cups chicken broth low-sodium; or vegetable broth for vegetarian.

Ladle into bowls and garnish with a swirl of ½ cup heavy cream plus extra for garnish, toasted ¼ cup pepitas toasted, for garnish, fresh 2 tbsp fresh chives thinly sliced, for garnish, and a pinch of 1 pinch cayenne pepper for garnish if desired. Serve immediately.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast. Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.