Making Creamy & Comforting Butternut Squash Soup is a breeze if you follow these easy steps:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
2. Roast the Squash: Place the squash halves cut-side down on a baking sheet. Drizzle with olive oil and roast for about 25-30 minutes or until the flesh is tender.
3. Sauté the Onions and Garlic: While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
4. Add the Roasted Squash: Once the squash is done roasting, scoop out the flesh and add it to the pot with the onions and garlic.
5. Pour in the Broth: Add the vegetable broth to the pot, bringing it to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld together.
6. Season the Soup: Stir in the ground ginger, nutmeg, salt, and pepper, adjusting to taste.
7. Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the mixture in batches to a countertop blender.
8. Add Coconut Milk: Stir in the coconut milk (or heavy cream) for a creamier texture. Heat for an additional 5 minutes.
9. Taste and Adjust: Taste the soup and adjust seasoning if necessary.
10. Serve: Ladle the soup into bowls and garnish with fresh herbs.

These steps will guide you through creating this incredible butternut squash soup effortlessly.