Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the cubed butternut squash on the sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until tender and slightly caramelized.
While the squash roasts, chop the onion and peel and slice the fresh ginger. Mince the garlic cloves.
Heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic and sliced ginger to the pot. Cook for another minute, stirring frequently, until fragrant and slightly softened.
Once the roasted squash is ready and cool enough to handle, add it to the pot. Stir to combine with the aromatics, releasing a warm, sweet aroma.
Pour in the heated vegetable broth, bring to a gentle simmer, and cook for 10 minutes to blend flavors. Season with salt and pepper to taste.
Use an immersion blender directly in the pot to blend the mixture until smooth and velvety. Alternatively, carefully transfer the soup to a regular blender in batches, then return it to the pot.
Stir in the coconut milk for extra creaminess and a subtle sweetness. Warm the soup for another 2-3 minutes, tasting and adjusting seasoning if needed.
Serve the soup hot, garnished with a drizzle of coconut milk or fresh herbs if desired. Enjoy its rich, spicy-sweet flavor and smooth texture!
