Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet and roast for 60-70 minutes, or until tender.

While squash is roasting, heat olive oil in a large pot over medium heat. Add onion, leek, and shallot and cook until softened, about 5-7 minutes.

Add ginger and curry powder and cook for 1 minute more.

Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until wine is almost evaporated, about 2-3 minutes.

Add vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.

Once squash is roasted, scoop out the flesh and add it to the pot. Stir to combine.

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth (be careful when blending hot liquids).

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

Serve hot, garnished with roasted pumpkin seeds, pickled onions, and a dollop of crème fraîche.