Heat the olive oil in a large pot over medium heat until shimmering and fragrant.
Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-5 minutes.
Stir in the minced ginger and cook for another minute, allowing the fresh spice to release its aroma.
Add the diced butternut squash to the pot, stirring to coat with the aromatics.
Pour in the vegetable broth, ensuring the squash is mostly submerged. Increase the heat and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer until the squash is tender when pierced with a fork, about 20 minutes.
Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth and velvety, with a bright orange hue.
Return the blended soup to the pot if necessary, then stir in the coconut milk for richness and a silky texture.
Heat the soup gently, tasting and seasoning with salt and pepper as needed, to balance the flavors.
Once heated through and well-seasoned, ladle the soup into bowls and serve hot, with optional garnishes like a swirl of coconut milk or fresh herbs.
