Spicy Butternut Squash Soup

Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 45 minutes or until the squash is tender.

In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and diced red chili pepper. Cook until the onion is translucent.

Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the ground cumin, ground coriander, salt, and black pepper. Cook for a few minutes to allow the flavors to meld.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.

Stir in the coconut milk and lime juice. Cook for an additional 5 minutes.

Serve the soup hot, garnished with fresh cilantro.