Preheat oven to 400 degrees.
Place butternut squash on a lined baking sheet and bake for 45 minutes or until soft.
On a second baking sheet, place chopped carrots and roast them. You can use either avocado oil or coconut oil.
After 30 minutes, cut the onion in quarters and add the onion and the peeled garlic cloves to the sheet with the carrots. Continue roasting and add more oil if needed. Roast for another 15 minutes.
Remove both of the baking sheets and let cool. Remove the skin and seeds from the butternut squash.
Place the carrots, garlic, onion and butternut squash in a high-speed blender.
Begin blending and slowly add in the broth, coconut milk, and spices. Blend until smooth.
You can add water or more broth to thin if you wish.
