Cut the butternut squash in half and remove the seeds.

Place the squash cut-side down on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, or until tender.

While the squash is roasting, shuck the corn and cut the kernels off the cob.

Once the squash is cool enough to handle, scoop out the flesh and add it to a blender.

Add the vegetable broth and coconut milk to the blender and blend until smooth.

Pour the soup into a pot and heat through.

Stir in the lime juice, salt, and pepper to taste.

Serve hot, topped with the corn kernels.