Preheat your oven to 400°F (200°C). Spread the butternut squash chunks and chopped carrots on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, until the edges are caramelized and vegetables are tender.
While the vegetables are roasting, heat a pot over medium heat. Add a splash of oil and sauté the diced onion until it becomes translucent and fragrant, about 5 minutes. Then, add the minced garlic and cook for another minute.
Once the roasted vegetables are ready, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes to meld flavors.
Remove the pot from heat and use an immersion blender directly in the pot, or transfer the mixture to a blender in batches. Puree until smooth and creamy, with no chunks remaining.
Return the blended soup to the stove if needed, and stir in the coconut milk for added richness. Season with salt and pepper to taste. Warm the soup over low heat until just heated through, about 5 minutes.
Finally, ladle the hot, velvety soup into bowls. Serve with a drizzle of olive oil or a sprinkle of herbs if desired. Enjoy this comforting, autumn-inspired dish while it's warm and fragrant.
