In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.

Add in the minced garlic and grated ginger, sautéing for an additional minute until fragrant.

Sprinkle in the curry powder and stir well, allowing the spices to bloom for about 30 seconds to a minute.

Add the cubed butternut squash to the pot and mix it with the onion and spices. Cook for about 5 minutes, stirring occasionally.

Pour in the vegetable broth and coconut milk. Stir well to combine, ensuring the squash is submerged in the liquid. Bring the mixture to a gentle boil.

Reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the butternut squash is tender enough to pierce with a fork.

Once the squash is soft, taste and adjust the seasoning with salt and pepper. If desired, use a blender for a smoother texture, or simply mash slightly with a fork for a chunky consistency.

Ladle the curry into bowls and garnish with fresh cilantro. Serve hot with rice or naan for a complete meal.