Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Place peeled and cubed butternut squash in a mixing bowl, drizzle with olive oil, and sprinkle with salt, black pepper, cinnamon, and ginger. Toss until well-coated, then spread on the baking sheet.

Roast the squash for 40 minutes, flipping halfway through.

In a large pot, heat remaining olive oil over medium heat, add chopped onion, and sauté for 5-7 minutes until translucent. Add minced garlic and cook for another minute.

Pour in vegetable broth and bring to a gentle boil, then reduce heat to simmer.

Add roasted butternut squash into the pot and use an immersion blender to blend until smooth.

Stir in coconut milk, adjust seasoning if necessary.

Ladle soup into bowls and garnish with coconut milk and roasted pumpkin seeds.