Prep the produce. Peel and cube the butternut squash into roughly 1-inch pieces. Chop the onion, carrot, and apple. Mince the garlic and grate the ginger. Smaller, even pieces cook faster and blend smoother.

Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion and carrot with a pinch of salt. Cook 5–7 minutes, stirring, until the onion turns translucent and the carrot softens slightly.

Add garlic, ginger, and spices. Stir in garlic, ginger, cumin, cinnamon, and red pepper flakes if using. Cook 1 minute, just until fragrant. Don’t let the garlic brown.

Build the base. Add the squash and apple. Stir to coat everything in the spices. Pour in the vegetable broth and bring to a gentle boil.

Simmer until tender. Reduce to a steady simmer. Cover and cook 18–25 minutes, until the squash is fork-tender and slips off the fork easily.

Blend until silky. Turn off the heat. Use an immersion blender to puree right in the pot, or carefully transfer to a blender in batches. Blend until completely smooth.

Add creaminess. Return the soup to low heat and stir in the coconut milk. Adjust thickness with a splash of broth or water if needed. Warm through, but don’t boil.

Finish and season. Add lemon juice for brightness. Taste and adjust salt and pepper. A pinch more cinnamon or cumin can deepen the flavor; a little extra lemon can lift it.

Serve with texture. Ladle into bowls. Top with toasted pumpkin seeds, a swirl of coconut milk or yogurt, chopped herbs, and a drizzle of chili oil if you like heat.