Preheat your oven to 400°F (200°C).

On a large baking sheet, combine peeled and cubed butternut squash, sliced carrots, roughly chopped yellow onion, minced garlic, and freshly grated ginger. Drizzle with olive oil, then season with salt and pepper, ensuring all veggies are evenly coated.

Place the baking sheet in the preheated oven and roast the vegetables for about 45 minutes, checking for doneness.

Once roasted, remove the baking sheet and allow the veggies to cool slightly. Scoop out the butternut squash flesh and transfer it, along with the roasted carrots, onion, garlic, and ginger, into a large pot.

Add the coconut milk and vegetable or chicken broth to the pot. Use an immersion blender to puree the mixture until smooth.

Place the blended soup on the stove over medium heat. Stir in the spices, and adjust seasoning with more salt and pepper as needed.

Ladle the creamy soup into bowls and garnish with a swirl of coconut milk, a drizzle of olive oil, and a sprinkle of fresh cilantro and black pepper.