Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until translucent and fragrant—about 5 minutes. The onions should become soft and start to turn golden around the edges.
Add the minced ginger to the pot and cook for another minute, stirring frequently. You’ll notice a fragrant, zesty aroma filling the air as the ginger warms up and releases its spice.
Stir in the cubed butternut squash, coating it with the aromatics. Cook for 3-4 minutes, letting the squash start to soften and pick up some color.
Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the squash is fork-tender and easily mashable.
Use an immersion blender directly in the pot to puree the soup until smooth and velvety. Alternatively, transfer the mixture in batches to a blender and blend until creamy, then return to the pot.
Stir in the coconut milk for richness, and season with salt and black pepper to taste. Adjust the seasoning as needed, adding more ginger if you prefer a spicier kick.
Let the soup heat through for another 2-3 minutes, stirring gently. The soup should be smooth, warm, and fragrant, with a vibrant orange hue and a subtle sheen on top.
Spoon the soup into bowls, garnish with a drizzle of coconut milk or fresh herbs if desired, and serve hot for a cozy, flavorful meal.
