Roasted Butternut Squash Soup

Preheat oven to 350 degrees Fahrenheit. Slice Butternut squash Lengthwise and divide into halves. Drizzle with olive oil or avocado oil and lightly season with salt and pepper. Place butternut squash flesh side down on a roasting pan and bake for about 1 hour or until fork tender.
Chop Shallots, garlic, ginger, red bell pepper, carrots, celery.
Combine all you spices in a bowl and set aside.
Using a 3.5 qt or large stock pot add 3 tbsp olive oil and sauté shallots, garlic and ginger for about 1-2 minutes. Add the rest of the vegetables and sauté for another 2-3 minutes.
By now your Butternut squash should be ready. Using a Large measuring cup scoop out about 4 cups of butternut squash and place in with the vegetables. Add your seasonings and about 3-4 cups vegetable broth and reduce heat to a simmer. Allow to continue to cook for about 1.5 hours, checking to make sure you have enough liquid in there. If it looks like the bottom is beginning to burn, add another cup of broth.
Once your vegetables appear softened and tender, Use your immersion blender and puree everything together. This usually takes about 3-5 minutes. Once smooth stir in 1 cup of coconut milk. It is now ready to be served.