Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the squash is tender and slightly caramelized around the edges.
While the squash roasts, heat a large pot over medium heat. Add a tablespoon of olive oil, then sauté the chopped onion for about 5 minutes until it becomes translucent and fragrant, filling your kitchen with a sweet aroma.
Add the minced garlic and grated ginger to the onions, cooking for another minute until fragrant. Be careful not to burn the garlic; stir continuously to prevent bitterness.
Once the squash is roasted and tender, add it to the pot. Pour in the vegetable broth, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing flavors to meld and the squash to soften further.
Use an immersion blender or transfer the mixture carefully to a blender. Purée the soup until it’s completely smooth and velvety, watching out for hot splashes. Return the puréed soup to the pot if using a blender.
Stir in the cayenne pepper and season with salt and pepper to taste. Adjust the spice level to your preference—more cayenne for extra heat or less for a milder flavor.
If desired, stir in coconut milk to add creaminess and balance the spicy notes. Warm through for another 2-3 minutes, ensuring the soup is heated evenly.
Once everything is well combined and heated through, taste the soup and adjust seasoning if needed. The soup should be rich, vibrant, and slightly spicy with a smooth texture.
Pour the hot soup into bowls, garnish with a swirl of coconut milk or fresh herbs if desired, and serve immediately. Enjoy the warm, spicy richness of this autumn-inspired soup.
