Peel butternut squash, cut in half vertically, remove seeds with a spoon.
Cut peeled squash to cubes and place on baking tray. Drizzle cooking oil, salt, pepper and bake at 370F for 30 mins. Let cool to handle and keep aside.
In a cooking pot, add 3 tbsp of cooking oil. When oil is hot, add roughly chopped garlic cloves and cook for a minute. Add roughly chopped onion to pot and cook on medium flame till onions turn translucent.
Add roasted butternut squash, vegetable broth, thyme, basil leaves to pot and cook for 10 mins on medium flame.
Add salt, pepper, coconut cream to taste and cook for 5 mins on low flame.
Keep flame on low and blend using hand blender or turn off flame, let the mix cool, transfer the mix to a blender and blend to smooth soup.
Warm soup before serve and drizzle salt and pepper on top. Add croutons or herbs on top if needed!
Add celery or carrot to soup for extra flavor.
For vegetarian option, add cream instead of coconut cream.