Spiced Butternut Squash and Coconut Soup

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. 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 and cook for another minute until fragrant.

Stir in the turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.

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

Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids.

Stir in the coconut milk and lime juice. Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro and red pepper flakes (optional).