Roast the vegetables

• Preheat the oven to 200 °C.
• Toss the butternut squash, onion and garlic with the olive oil, salt and pepper.
• Spread on a baking tray and roast until tender and golden.

Simmer the soup

• Transfer the roasted vegetables to a stockpot.
• Pour in the vegetable stock and coconut milk.
• Bring to a simmer and cook until everything is soft.

Blend and serve

• Blend the soup until smooth with an immersion blender.
• Adjust the seasoning and serve hot.