Preheat your oven to 400°F (200°C). Peel the butternut squash, cut off the ends, then halve and scoop out seeds. Slice the squash into uniform cubes.
Toss the squash cubes with a tablespoon of olive oil and spread them evenly on a baking sheet. Roast for about 30-35 minutes, until they are golden brown and caramelized around the edges.
While the squash roasts, heat the remaining oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic to the onions and cook for another minute until it releases its aroma.
Once the roasted squash is ready, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a gentle simmer.
Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the squash to soften further.
Use an immersion blender or transfer the soup carefully to a blender, then blend until smooth and creamy. Return to the pot if needed.
Stir in the coconut milk for added richness or keep it simple. Season with salt and pepper to taste.
Heat the soup gently for another few minutes, stirring often, until heated through and slightly thickened.
Check the seasoning and adjust with additional salt and pepper if needed.
Serve the soup hot in bowls, garnished with a drizzle of cream or a sprinkle of herbs if desired.
