Preheat oven to 200°C.

Cut the butternut squash in half, scoop out the seeds, and place cut-side up on a baking sheet.

Place the onions and carrots on the same baking sheet.

Drizzle all vegetables with oil and season with salt.

Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.

While the vegetables are roasting, prepare the garlic. Cut the top off the garlic bulb, drizzle with oil, wrap in foil, and roast for the last 20 minutes of the vegetable roasting time.

Once the vegetables and garlic are roasted, let cool slightly.

Scoop out the roasted garlic from its skin.

Place the roasted squash, onions, carrots, and garlic in a blender or food processor.

Add the vegetable stock and blend until smooth.

Pour the soup into a pot and heat through.

Stir in the coconut milk and season with salt to taste.

Serve hot.