Place butternut squash (flesh side up), carrots and onion onto a baking sheet. Drizzle avocado oil over vegetables and season with kosher salt and pepper.
Roast for 45-60 minutes depending on size of vegetables flipping carrots and moving onions around halfway through.
Once veggies are roasted, scoop butternut squash from skin add to blender alongside carrots, onions, ginger, cumin powder, and cayenne pepper.
Start by adding 2 cups of chicken broth to blender. Add more until you get the desired consistency you want. Less broth means chunkier soup, more broth means a thinner soup. Taste and adjust seasoning according to taste.
Serve with a drizzle of coconut milk and top with roasted seeds. To make it a full meal, top the soup with shredded proteins and serve with a side salad.