Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly.
Roast the squash in the oven for about 30-35 minutes until tender and slightly caramelized around the edges. You’ll notice it becomes fragrant and starts to soften.
While the squash roasts, heat a large saucepan over medium heat. Add a splash of oil if desired, and cook the minced ginger until fragrant, about 1 minute. You’ll smell the spicy aroma filling the kitchen.
Add the roasted squash to the saucepan with the ginger. Pour in the vegetable broth and bring the mixture to a gentle boil. Let it simmer for 10 minutes to allow flavors to meld.
Stir in the curry powder and coconut milk. Use an immersion blender directly in the pot, or carefully transfer the mixture to a blender, and blend until completely smooth and velvety. You may want to blend in batches if using a regular blender.
Return the soup to the heat and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste. Adjust seasoning if needed and remove from heat once hot throughout.
Serve the soup hot, garnished with a swirl of coconut milk or a sprinkle of fresh herbs if desired. Its creamy, vibrant orange appearance and rich aroma make it perfect for cozy autumn days.
