Instructions:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash, onion, and garlic with 3 Tbsp olive oil, salt, and pepper on a large rimmed baking sheet.
- Roast for 30–35 minutes, stirring halfway, until squash is tender and lightly caramelised.
- Transfer roasted vegetables to a large stockpot. Add vegetable broth, cumin, and nutmeg. Bring to a gentle simmer and cook for 10 minutes to allow flavours to marry.
- Remove pot from heat. Stir in the grated ginger and the full can of coconut milk.
- Carefully blend the soup until completely smooth using an immersion blender or by transferring in batches to a standard blender (venting steam). Return to low heat if necessary; taste and adjust seasoning.
- To make the grilled cheese dippers: Generously butter one side of each bread slice. Layer the grated cheeses evenly on the unbuttered side of one slice and top with the second slice, butter-side out.
- Heat a skillet over medium heat. Cook sandwiches for 3–4 minutes per side until golden brown and the cheese is fully melted and gooey. Let rest for one minute, then slice each sandwich into three sturdy strips.
- Ladle hot soup into bowls. Garnish with a drizzle of olive oil or toasted pepitas. Serve immediately with the grilled cheese strips alongside for dipping.