Begin by prepping your butternut squash. Peel, deseed and cube it.
In a large pot, heat the olive oil over medium heat.
Add the finely chopped onion, and sauté until translucent.
Mix in the minced garlic and grated ginger. Stir occasionally until fragrant.
Toss in the cubed butternut squash, ensuring it’s coated in the fragrant onion, garlic, and ginger mixture.
Pour in the vegetable broth, and bring the mixture to a boil.
Once boiling, reduce the heat and let it simmer. This allows the butternut squash to soften.
After about 20 minutes, or when the butternut squash is tender, stir in the coconut milk.
Add salt, black pepper, and red chili flakes to taste.
Using an immersion blender, or transferring to a stand blender in batches, purée the soup until smooth.
Allow the Butternut Squash and Coconut Soup to simmer for an additional 5 minutes, blending all the flavors.
Once done, serve hot, garnishing with freshly chopped coriander.
