Follow these simple steps to create a comforting pot of Butternut Squash Soup with Ginger:

1. Prepare the Squash:
   • Begin by peeling the butternut squash. Cut it in half lengthwise, scoop out the seeds, and dice it into small cubes.
2. Sauté the Aromatics:
   • In a large pot, heat olive oil or butter over medium heat.
   • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
   • Stir in the minced garlic and grated ginger, and cook for another 2 minutes, allowing the flavors to meld together.
3. Cook the Squash:
   • Add the diced butternut squash to the pot, stirring well to coat it with the aromatic mixture.
   • Season with salt, pepper, and ground cinnamon. Let it cook for about 5 minutes, stirring occasionally.
4. Simmer the Soup:
   • Pour in the vegetable or chicken broth, ensuring that the squash is fully submerged.
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the squash is tender.
5. Blend the Soup:
   • Once the squash is cooked through, remove the pot from the heat.
   • Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a countertop blender in batches.
6. Add Creaminess:
   • Return the pot to low heat and stir in the coconut milk or heavy cream.
   • Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve:
   • Ladle the soup into bowls and garnish with your choice of cilantro, pumpkin seeds, or a drizzle of coconut cream for an extra touch of flavor and texture.