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Melt 2 tablespoons unsalted butter in a large Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add butternut squash, peeled seeded and cut into 1 1/2 inch chunks. Stir in chicken broth, thyme and nutmeg. Bring to a simmer, cover and cook until the squash is tender, 20 - 25 minutes.
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Returned the pureed soup to pot. Stir in the heavy cream. Bring to a brief simmer, then remove from the heat. If the soup seems too thick, thin with additional broth or water. Season with salt and pepper to taste before serving. Sprinkle individual servings with additional nutmeg, if desired.
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