Preheat your oven to 400°F (200°C).

Cut the butternut squash in half lengthwise, peel, and then cube it.

Toss the cubed squash with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they're tender and slightly caramelized.

While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic for another minute until fragrant.

Once the squash is done roasting, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and coconut milk. Bring it to a gentle simmer and let cook for about 10 minutes.

Blend the soup using an immersion blender or transfer the mixture into a countertop blender in batches until silky smooth.

Taste and adjust the soup with more salt and pepper if necessary.

Ladle the soup into bowls, garnishing with optional toppings like pumpkin seeds or croutons.