Start by peeling the butternut squash with a vegetable peeler, then carefully cut it in half lengthwise and scoop out the seeds. Chop the flesh into roughly 1-inch cubes.
Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Sprinkle the curry powder and turmeric over the sautéed aromatics, stirring well to toast the spices and release their essential oils. Toss in the cubed butternut squash, coating it with the spiced mixture.
Pour in the vegetable broth and coconut milk. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender and easily pierced with a fork.
Use an immersion blender to puree the soup directly in the pot until silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until creamy. Return the soup to the pot and adjust seasoning with salt and pepper to taste.
Ladle the soup into bowls and garnish generously with fresh cilantro. Serve warm alongside crusty bread or your favorite grain bowl.
