Butternut Squash and Coconut Curry Soup with Ginger and Turmeric

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger to the pot and cook for 1 minute more, until fragrant.

Stir in the turmeric, cumin, coriander, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly, until fragrant.

Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.

Remove the pot from the heat and carefully transfer the soup to a blender (or use an immersion blender) to blend until smooth and creamy. Be careful when blending hot liquids!

Return the soup to the pot and stir in the coconut milk and lime juice. Season with salt and pepper to taste.

Heat gently over low heat, being careful not to boil. Serve hot, garnished with fresh cilantro (optional).