Begin by heating a tablespoon of olive oil in a large pot over medium-high heat. Once the oil shimmers, add chopped onion, minced garlic, and diced carrots. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

Next, introduce the diced Granny Smith apple and peeled, cubed butternut squash to the pot. Sprinkle in the thyme and pour in enough vegetable or chicken broth to cover the ingredients. Bring the mixture to a simmer, then cover the pot and let it cook for approximately 20 minutes.

After the squash has softened, turn off the heat. Using an immersion blender, purée the soup directly in the pot until smooth and silky.

Finally, return the blended soup to low heat and stir in your choice of Greek yogurt or coconut cream. Season with salt and freshly cracked pepper to taste.