Add butternut squash and season with salt, pepper, curry powder, ginger, cumin, coriander and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth and hot sauce (optional - for heat).
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.
Taste and adjust seasonings, adding more spices or salt as needed.
Recipe adapted from: Minimalist Baker. "Curried Butternut Squash Soup." Minimalist Baker. October 2019.