Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.

While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

Stir in the curry powder and nutmeg, cooking for 30 seconds. Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes to allow flavors to meld.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. If using a regular blender, work in batches and do not overfill. Return the soup to the pot.

Stir in the full-fat coconut milk. Heat through gently, but do not boil. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs if desired.