Roasted butternut squash forms the silky backbone of this soup, deepened with caramelized edges from a high-heat roast before it's simmered down with warming ginger, cumin, and cinnamon. Coconut cream stirs in at the end for a rich, velvety finish, balanced by a touch of maple syrup that plays up the squash's natural sweetness. Sliced scallion greens add a fresh, sharp bite that cuts through the creaminess, and the whole thing blends into a completely smooth, spoon-coating texture. It's an easy one to make on a weeknight, ladled into bowls with an extra drizzle of coconut cream and a scatter of scallions on top. This one fits neatly into a vegetarian kitchen, no compromise on flavor or comfort.
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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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