Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
Peel the butternut squash and onions, cut into chunks and transfer them to a baking dish.
Add in the garlic and the vegetable oil, season with salt and mix well.
Roast the vegetables in the oven for up to 40 minutes until they caramelised.
Do stir vegetables frequently during roasting so that they cook evenly on all sides.
When vegetables are cooked switch off the oven and keep them warm.
Heat the stock in a pot until it is boiling.
Reduce the heat and then add the ginger, the cardamom and roasted vegetables and simmer for about 8 minutes for flavours to develop.
Switch off heat and allow the soup to cool and then puree with hand blender.
Then add in coconut milk, mix well and adjust the seasoning.
Warm soup thoroughly and garnish with coconut milk and or roasted butternut squash seeds before serving.