Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes until fork-tender.

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, and cook for another minute.

Add the roasted butternut squash to the pot with the sautéed onion, garlic, and ginger. Pour in the vegetable broth and full-fat coconut milk, bringing to a gentle simmer for about 10 minutes.

Blend the soup using an immersion blender until smooth. If using a stand blender, allow to cool slightly before blending in batches.

Taste the soup and season with salt and pepper as preferred. Serve warm, garnishing with a drizzle of coconut milk or fresh herbs.