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Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden.
Heat 1 tbsp olive oil or butter in a large pot over medium heat. Add onion and cook until soft, about 3-4 minutes. Stir in garlic, ginger, smoked paprika, cumin, cayenne, cinnamon, and turmeric. Cook for 30 seconds.
Add roasted or raw squash to the pot. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes (until squash is tender).
Use an immersion blender or transfer to a high-speed blender to blend until silky smooth. Return to pot, then stir in coconut milk.
Taste and adjust seasoning with salt, black pepper, and lime juice. Simmer for 2-3 more minutes on low heat to meld flavors.
Ladle into bowls and top with toasted pumpkin seeds, crispy shallots, chili crisp, coconut cream swirls, or fresh herbs.