1 medium butternut squash (about 2 pounds)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
1 teaspoon ground ginger
Salt and pepper to taste
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender.
While the squash roasts, heat a large soup pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and ground ginger, stirring for an additional minute until fragrant.
Once the squash is roasted and cooled enough to handle, scoop the flesh out and add it to the pot. Pour in the vegetable broth, stirring to combine all ingredients. Bring to a gentle simmer.
Use an immersion blender to puree the soup right in the pot until smooth and creamy. Alternatively, let the soup cool slightly, then blend in batches in a high-speed blender.
Stir in the coconut milk or heavy cream and season with salt and pepper to taste. Allow the soup to heat through, and add any additional spices if desired.
Ladle the soup into bowls and garnish with a drizzle of coconut milk or cream and a sprinkle of pumpkin seeds or fresh herbs, if desired.
