Deep-roasted butternut squash gets blended into a silky, ultra-smooth soup, its natural sweetness amplified by 30-plus minutes in a hot oven until the edges caramelize. Warm ginger, cumin, and cinnamon bloom in garlic-infused oil before the squash and broth join the pot, building layers of cozy flavor in just one vessel. Coconut cream stirred in at the end gives the soup its signature velvety finish, with a touch of maple syrup rounding out the spice. A final drizzle of coconut cream and a scatter of fresh scallion greens on top add brightness and a little textural contrast to every bowl. It's a comforting, richly spiced soup that fits easily into a dairy free kitchen, whether you're making a big batch for the week or serving it up for a cozy weeknight dinner.
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Preheat the oven to 425°F (220°C). Spread the cubed butternut squash in a single layer on a large baking sheet. Drizzle with 2 tablespoons of the garlic-infused oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat evenly.
Roast the squash for 30–35 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are deeply golden.
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