Preheat the oven to 425 degrees.
If you haven’t already, cut, peel, and seed your butternut squash before placing it in the oven; if you’ve chopped it already, place the halved sides face down on a baking sheet lined with parchment paper.
Roast the squash for 40-45 minutes or until a fork can pierce it with ease.
While the squash is roasting, sauté the onion, carrot, and butter in a large pot over medium heat.
Once the ingredients have started to brown (about 4-5 minutes), add the salt and garlic before sautéing for another 2-3 minutes.
As soon as the squash is ready, scoop the flesh from the skin and add it to the pot.
Add the remaining spices and cups of broth.
Simmer for about 15-20 minutes and stir occasionally to mix everything together.
After the allotted time, remove from heat and transfer to an immersion blender.
Blend contents until smooth.
Add the coconut milk and blend for another 10-15 seconds.
Transfer the puréed soup back to the pot to keep warm until serving.