Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.

Brush the oil over the tops and insides of the squash halves, season with salt and pepper and place, cut side down, on a baking sheet; bake until flesh is fork-tender, about 40 minutes. Set aside to cool slightly.

Meanwhile, in a large heavy-bottomed pot, melt the coconut oil over medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5-6 minutes or until the onion is translucent. Stir in the curry paste.

Add the vegetable broth to the pot. Stir in the carrots, salt, black pepper and cayenne pepper. Bring the soup to a light boil and then reduce the heat to low. Simmer, covered, for 15 minutes, or until the carrots are fork tender.

Scoop out the flesh of the butternut squash and add it to the pot with the soup.

Remove the pot from the heat and allow the soup to cool slightly. Using a hand-held immersion blender, purée the soup until silky smooth. Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary (careful when transferring and blending hot liquids and leave the hole in the lid open to allow the steam to escape!). If you like, feel free to thin out the soup to your desired consistency by adding more vegetable broth.

If necessary, reheat the puréed soup over low to medium heat. Taste and season with more salt and pepper, if desired. Serve into bowls, garnish as desired and enjoy!