Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly.
Roast the squash in the oven for about 25-30 minutes, until tender and caramelized around the edges, which fills the kitchen with a sweet, nutty aroma.
While the squash roasts, sauté chopped onion and minced garlic in a large pot with a splash of olive oil over medium heat until fragrant and soft, about 5-7 minutes.
Add the roasted squash to the pot, then pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for 10 minutes to blend flavors.
Use an immersion blender or transfer the mixture carefully to a blender and blend until silky smooth, achieving a velvety texture.
Stir in the coconut milk for added creaminess, then season with salt and pepper to taste, adjusting the flavor as needed.
While the soup is heating through, toast the pumpkin seeds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes, shaking the pan frequently.
Pour the hot soup into bowls and sprinkle generously with toasted pumpkin seeds for crunch and a nutty finish.
