Preheat oven to 400°F/200C. Line a rimmed baking sheet with foil or parchment.

Wash the squash and trimmed the stem and base off. Cut in half and scoop out seeds.

Cut in quarters or eighths and toss with 2 tbsp/30ml olive oil. Place on lined baking sheet.

Roast for 20-30 minutes until easily pierced with a fork. Remove from the oven and allow to cool slightly.

Remove the skin and mash the flesh. You should end up with about 3 cups/800g.

Dice the onion. Mince the garlic, ginger, and jalapeno. For less spice, remove the veins and seeds of the jalapeno.

Heat remaining 1 tbsp/15ml olive oil over medium. Add onion and garlic and cook for 5 minutes, stirring regularly, until onion is translucent.

Add the ginger and jalapeno. Cook for 1 minute.

Add the cumin, turmeric, coriander, and ½ tsp/3g salt. Stir to coat everything.

Add the squash and broth and stir.

Cook for 10 minutes, stirring occasionally, until everything is hot and fragrant.

Remove from heat and use an immersion blender to puree until very smooth. A regular blender can be used, but the soup should be cooled slightly first.

Stir in coconut milk. Taste and add salt as needed. Add lime juice to taste.

Serve with a drizzle of coconut cream, thinly sliced jalapenos, toasted pumpkin seeds, or chopped cilantro.

Will keep for 5 days in the fridge or frozen for up to 1 month.