Prep the squash and aromatics. Peel and cube the butternut squash into 1-inch pieces. Roughly chop the onion. Slice the ginger and smash the garlic. Keep the pieces similar in size for even roasting.

Toss with oil and seasoning. In a large bowl, combine squash, onion, ginger, and garlic. Drizzle with 2 tablespoons oil, then add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and 1–2 teaspoons roasted masala. Toss to coat well.

Air fry in batches if needed. Preheat your air fryer to 390°F (200°C) for 3 minutes. Arrange the squash mixture in a single layer in the basket. Air fry for 16–20 minutes, shaking halfway, until edges are browned and squash is tender. Repeat with remaining batch if your basket is small.

Bloom extra spice (optional but great). In a pot over medium heat, add a drizzle of oil and 1/2–1 teaspoon more roasted masala. Stir for 30 seconds until fragrant. This deepens the flavor of the final soup.

Simmer with stock. Transfer the roasted vegetables to the pot. Add 4 cups stock and bring to a gentle simmer for 5–7 minutes to marry the flavors. If you prefer thinner soup later, you can add more stock.

Blend until silky. Use an immersion blender to puree until smooth. For the creamiest texture, blend in batches in a high-speed blender, venting the lid and covering with a towel to avoid steam buildup.

Add creaminess (optional). Stir in coconut milk or cream. Start with 1/2 cup and add more to taste. Adjust consistency with additional stock if needed.

Finish and season. Add 1–2 teaspoons lime juice to brighten. Taste and adjust with salt, pepper, and a pinch more masala if you want extra warmth.

Serve and garnish. Ladle into bowls. Top with chopped cilantro, a swirl of coconut milk, chili flakes or chili crisp, and pepitas for crunch.