Preheat your oven to 400°F (200°C). Arrange the halved and peeled butternut squash on a baking sheet, brush with olive oil, and roast until tender and slightly caramelized around the edges, about 25-30 minutes.
While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and begins to caramelize, about 5-7 minutes.
Add the minced garlic and grated ginger to the onions. Sauté for another minute until fragrant, with a mixture of sizzling sounds and a warm aroma filling the kitchen.
Remove the roasted squash from the oven and let it cool slightly. Then, scoop the soft flesh into the pot with the sautéed onions and spices.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld.
Use an immersion blender directly in the pot to blend the soup until it becomes silky and smooth. Alternatively, transfer the mixture to a blender in batches and carefully blend until creamy.
If desired, stir in the coconut milk to add creaminess and mellow the spices, then season with salt and pepper to taste.
Warm the soup gently for a few more minutes, stirring occasionally, until heated through and well combined.
Check the seasoning and adjust with more salt or pepper if needed. The soup should be thick, smooth, and vibrant in color, with an inviting aroma.
Serve the soup hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if you like.
Savor this comforting yet lively dish, perfect for cozy evenings with its rich texture and spicy notes.
