Begin by peeling and dicing the butternut squash into roughly 1-inch cubes. Chop one medium onion and mince three cloves of garlic. Set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Add the diced butternut squash, 1 tablespoon of ginger, and a pinch of nutmeg. Stir well and cook for another 5 minutes.

Pour in 4 cups of vegetable broth, bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.

Remove from heat and blend the soup until smooth using an immersion blender or blend partially for a chunkier texture.

Stir in 1 cup of coconut milk, season with salt and pepper to taste, and warm gently for a couple of minutes.

Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh herbs before serving.