Preheat your oven to 400°F (200°C). Arrange the peeled, seeded, and chopped butternut squash on a baking sheet. Drizzle with olive oil and toss gently to coat. Roast for about 25-30 minutes until the edges are golden and the squash is tender.
While the squash is roasting, heat a heavy-bottomed pot over medium heat. Add a splash of oil and sauté the diced onion until translucent and fragrant, about 5 minutes. Stir in the sliced ginger and cook for another minute, allowing the aroma to bloom.
Add the roasted squash to the pot with the sautéed onions and ginger. Pour in the vegetable broth and bring everything to a gentle simmer. Cook for 10 minutes to let the flavors meld together.
Remove the pot from the heat. Use an immersion blender to carefully blend the soup until smooth and creamy, or transfer the mixture to a blender in batches. Be cautious of the hot liquid to avoid splashes.
Stir in the maple syrup or honey, then season the soup with salt and pepper to taste. Return to low heat and warm through for a few minutes, adjusting seasoning as needed.
Ladle the hot soup into bowls, then swirl a little coconut cream or heavy cream on top for a silky finish. Garnish with a sprinkle of fresh herbs if desired.
Serve warm and enjoy the rich, velvety texture combined with the warm spices and ginger aroma filling your kitchen.
