Start by peeling the butternut squash. Cut it in half, scoop out the seeds, and chop it into cubes.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Toss in the minced garlic and cook for an additional 1–2 minutes until fragrant.

Add the cubed butternut squash, ground ginger, ground cinnamon, salt, and pepper to the pot. Stir gently to combine.

Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20–25 minutes until tender.

Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches.

Return the blended soup to the pot and stir in the coconut milk. Heat through until warm.

Taste the soup and enhance the flavor with more salt and pepper if needed.

Ladle the soup into bowls and garnish with fresh herbs. Serve warm.