Preheat your oven to 400°F (200°C). Arrange the chopped butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly.
Roast the squash in the oven for about 35-40 minutes, until the pieces are tender and golden around the edges. The aroma should be warm and nutty as it roasts.
While the squash roasts, heat a pot over medium heat and add a splash of oil. Sauté the chopped onion until translucent and fragrant, about 5 minutes.
Add the minced garlic to the onions and cook for another minute, until fragrant with a slight sizzle.
Remove the roasted squash from the oven and add it to the pot. Break any large pieces apart with the spoon to help with blending.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to let flavors meld.
Use an immersion blender or transfer the soup in batches to a blender and puree until smooth and creamy. Be careful with hot liquids—blend in small bursts if necessary.
Stir in the coconut milk for added richness. Taste and adjust salt and pepper as needed for seasoning.
Reheat gently if needed, and serve hot. Garnish with a drizzle of coconut milk or a sprinkle of herbs if desired.
