Step 1: Roast Butternut Squash : Preheat oven to 400°F (200°C). Toss peeled and cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly browned.

Step 2: Sauté Aromatics : In a large pot, heat a little olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes.

Step 3: Add Spices : Add minced garlic, grated ginger, curry powder, cumin, coriander, and cayenne pepper. Cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.

Step 4: Simmer with Broth : Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes to allow flavors to meld.

Step 5: Puree the Soup : Use an immersion blender to blend the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.

Step 6: Add Coconut Milk : Stir in coconut milk and gently heat. Taste and adjust seasoning with salt, pepper, and lime juice for brightness.

Step 7: Serve : Ladle soup into bowls and garnish with fresh cilantro. Serve warm.