Cooking Instructions:

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash or pumpkin flesh on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.

Roast in the preheated oven for 40-60 minutes, or until the squash is completely soft.

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the roasted squash to the pot, followed by the spices (ginger, turmeric, cumin, coriander, cinnamon, and nutmeg).

Stir to combine, allowing the spices to toast slightly for about 2 minutes.

Pour in the vegetable broth and coconut milk, and bring the mixture to a simmer.

Let it simmer for 20 minutes, allowing the flavors to meld together.

After simmering, remove the pot from heat and let it cool slightly.

Using a blender or immersion blender, blend the soup until smooth.

If using a blender, be cautious of hot liquid; blend in batches if necessary.

Stir in the apple cider and season with salt and pepper to taste.

Serve warm, garnished with a dollop of sour cream or Greek yogurt and chopped chives if desired.