Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and caramelized at the edges. This brings out a deep, sweet flavor that defines the best roasted butternut squash soup.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Stir in the garlic, ginger, curry powder, cumin, and cayenne. Cook for another 2 minutes until the spices are fragrant.

Add the roasted squash to the pot along with the vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.

Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, work in batches and be careful with the hot liquid. You’re aiming for that dreamy butternut soup recipe creamy texture that makes you sigh after every spoonful.

Stir in the chickpeas and simmer for another 5–10 minutes. Season with salt, pepper, and a squeeze of lemon juice to brighten everything up.

Ladle into bowls and top with pumpkin seeds, a drizzle of coconut cream, and fresh cilantro if desired.