Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with thyme and exotic herbs. Roast for about 25-30 minutes until tender and slightly caramelized, filling your kitchen with warm, fragrant aromas.
Meanwhile, in a large pot, heat a tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes. The onions should be soft and aromatic, creating a flavorful base.
Once the roasted squash is ready, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 10 minutes to meld the flavors.
Use an immersion blender or transfer the mixture carefully into a blender, then blend until smooth and creamy. The soup should be velvety and uniform in texture, without any chunks.
Return the blended soup to the pot if you used a traditional blender. Stir in the coconut milk, which adds luscious creaminess and a subtle tropical aroma. Warm the soup gently, but do not boil, adjusting seasonings with salt and pepper to taste.
Once heated through and seasoned to your liking, ladle the soup into bowls. The final dish should have a smooth, vibrant orange appearance with a velvety texture and inviting aroma.
