Deeply golden roasted butternut squash gets blended into a silky, spiced soup that tastes like fall in a bowl. Ground ginger, cumin, and cinnamon bloom in garlic-infused oil before the squash and broth join in, simmering until everything melts into a velvety base. A finish of coconut cream and just a touch of maple syrup rounds out the richness with a subtle sweetness, while sliced scallion greens add color and a fresh, savory bite. It purees to a completely smooth texture whether you use an immersion blender or a countertop one, so every spoonful comes out equally luxurious. This one's an easy, comforting choice to add to a gluten free weeknight rotation, and it reheats beautifully for lunch the next day.
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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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