In a large pot over medium heat, melt 2 tablespoons of butter or olive oil. Add 1 chopped onion and 2 minced garlic cloves, sautéing for about 5 minutes until the onion is translucent and fragrant.

Once the onions are softened, add 4 cups of fresh or frozen cranberries, 4 cups of vegetable broth, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 cup of brown sugar. Stir well to combine.

Increase the heat and bring the mixture to a rolling boil. Reduce the heat to a simmer and cover the pot. Allow it to simmer for about 30 minutes.

After simmering, remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until smooth.

After blending, taste your soup and adjust sweetness. Serve hot, garnished with toasted nuts or fresh herbs.