Prepare the Squash: Start by peeling and dicing the butternut squash into small, even cubes.

Sauté Vegetables: In a large pot over medium heat, add the olive oil. Once heated, add the diced onion and sauté for about 5 minutes, or until translucent. Next, add the minced garlic and chopped carrot, cooking for another 3 minutes until fragrant.

Add Spices: Stir in the ground ginger and cumin, cooking for an additional minute to toast the spices slightly.

Combine Ingredients: Add the diced butternut squash to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.

Blend the Soup: Once the squash is cooked, remove the pot from heat and blend the soup until smooth and creamy.

Add Coconut Milk: Stir in the coconut milk for added richness and season with salt and pepper to taste.

Serve: Ladle the soup into bowls and garnish with fresh thyme leaves and pumpkin seeds if desired.

Enjoy! Serve warm with crusty bread on the side for a comforting meal.