Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and roast cut-side up for 25-30 minutes, or until tender.

Scoop out the flesh and set aside.

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.

Add garlic and ginger, and cook a minute longer.

Add coconut milk, curry paste, vegetable broth, peanut butter, salt and pepper and cook about 10 minutes so flavors meld together.

In a blender, combine butternut squash and curry broth mixture. Mix until smooth.

Return soup to the stove. Bring to a simmer to heat through.