Now listen. If you are in a pickle and need this soup as soon as possible, skip the roasting and go straight to dicing the butternut squash into cubes raw. Add all of the ingredients into a large stock pot and bring to a boil and then simmer on low until the butternut squash is soft. Blend, taste test and adjust, and serve. IF, however, you do have time to roast the squash beforehand, please do!
Preheat oven to 425F/218C. Slice the butternut squash in half, vertically, and remove the seeds. Lay face down on a baking sheet lined with parchment paper. Roast for 45 minutes.
At the 40 minute mark, heat a large stock pot to medium-high heat and saute the diced onion and minced garlic in just about 1/4 cup water. Allow the water to evaporate completely before adding in more water so that you get a nice glaze on the onion and garlic. The key is to let the onion stick to the bottom of the pan just a bit.
Remove the squash from the stove and carefully remove the skin. Once removed, add the squash and all of the remaining ingredients into the stock pot. Stir well and bring to a boil and then simmer on low for 15 minutes.
With an immersion blender or a traditional blender, blend the soup until nice and creamy. Taste test and adjust as needed.
I like to reserve just about 2 tbsp of coconut milk to drizzle over the top once served.
**The broth amount will depend on the size of the butternut squash. Adding too much broth will make the soup much less creamy so be sure to add a little bit of broth at a time to the dish. I like to start with 1 cup and then work my way up. If your squash in 3 pounds, 2 cups should work fine. You can also add more broth if you wish!***If the soup is not as creamy as you would like, adding in a handful of cashews works beautifully. Just be sure to blend them with a high speed blender OR soak in hot water for 30 minutes before adding.