1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.

2. In a large pot, heat remaining olive oil over medium heat. Sauté onion for 4–5 minutes until translucent.

3. Add garlic, ginger, curry powder, and chili flakes. Cook for 1 minute until fragrant.

4. Add roasted squash and vegetable broth. Bring to a simmer and cook uncovered for 10–15 minutes.

5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.

6. Return soup to low heat. Stir in coconut milk and warm gently without boiling.

7. Stir in lime juice and adjust salt and pepper to taste.

8. Ladle into bowls and garnish with chopped cilantro.