Heat the oven and prep the squash. Set the oven to 425°F (220°C). Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes. Toss with 2 tablespoons of oil, a generous pinch of salt, and black pepper.

Roast for deeper flavor. Spread the squash on a baking sheet in a single layer. Roast 25–35 minutes, flipping once, until tender and caramelized on the edges. This step builds sweetness and complexity.

Sauté the aromatics. In a large pot, warm 1 tablespoon of oil over medium heat. Add the onion and carrots with a pinch of salt. Cook 6–8 minutes until soft and lightly golden. Stir in garlic, ginger, and turmeric. Cook 1–2 minutes until fragrant.

Combine and simmer. Add the roasted squash to the pot. Pour in the broth. Bring to a gentle simmer and cook 10 minutes to let the flavors mingle. If you like a little heat, add a pinch of red pepper flakes now.

Blend until silky. Use an immersion blender to puree right in the pot, or carefully transfer to a blender in batches. Blend until smooth. If it’s thicker than you like, add a splash of broth or water.

Add creaminess. Stir in the coconut milk or cream. Warm through over low heat. Taste and adjust with salt and pepper. If the soup tastes flat, it likely needs more salt.

Brighten it up. Turn off the heat and squeeze in 1–2 teaspoons of lemon or lime juice. This little bit of acidity makes the flavors pop.

Serve and garnish. Ladle into bowls. Top with a drizzle of coconut milk, a sprinkle of herbs, and pepitas for crunch. Add extra red pepper flakes if you like spice.