Step 1: Preheat your oven to 400°F (200°C).
Step 2: On a large baking sheet, spread out the cubed butternut squash, chopped red onions, chopped carrots, chopped bell peppers, separated garlic cloves, and quartered or halved tomatoes. Drizzle generously with olive oil and toss to coat evenly.
Step 3: Roast the vegetables for 30-35 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
Step 4: Carefully transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth and grated ginger (if using). Bring the mixture to a simmer over medium heat.
Step 5: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it's completely smooth and creamy. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, then return to the pot. Be cautious when blending hot liquids.
Step 6: Stir in the full-fat coconut milk. Heat the soup gently over low heat for a few minutes, stirring occasionally, until warmed through. Do not boil after adding coconut milk.
Step 7: Taste and adjust seasoning with salt and pepper as needed.
Step 8: Ladle the hot soup into bowls. Garnish with fresh chopped cilantro before serving.