Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.

In a large pot over medium heat, add olive oil and sauté the chopped onion for about 5 minutes until translucent. Add minced garlic and ginger, cooking for an additional minute until fragrant.

Stir the roasted butternut squash into the pot with the sautéed aromatics. Pour in the vegetable broth and coconut milk, and bring to a gentle simmer for about 10 minutes.

Blend the soup until smooth using an immersion blender or in batches in a stand blender.

Return the blended soup to low heat and taste for seasoning, adding salt and pepper as needed. Serve warm, garnished with coconut milk or fresh herbs.