Preheat your oven to 400°F (200°C). Spread the peeled and chopped butternut squash onto a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 20-25 minutes until the pieces are golden and tender.
While the squash is roasting, heat a small amount of olive oil in a large pot over medium heat. Add the grated ginger and sauté for about 1-2 minutes until fragrant, with a warm, spicy aroma filling the air.
Once the ginger is fragrant, add the roasted butternut squash to the pot. Stir gently to combine all the flavors and cook for another 2-3 minutes, allowing the squash to absorb the ginger aroma.
Pour in the vegetable broth, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld and the squash to soften further.
Use an immersion blender or transfer the soup carefully to a blender. Blend until smooth and creamy, with no lumps remaining. Return the pureed soup to the pot if using a separate blender.
Stir in the coconut milk (if using) and season with a pinch of salt. Taste and adjust with more salt if needed. Warm the soup through for another 2 minutes, ensuring it's hot and inviting.
Pour the finished soup into bowls, garnish with fresh herbs or a drizzle of coconut milk if desired, and serve hot. Enjoy the comforting warmth and spicy aroma of this vibrant soup.
