Salt & pepper
Preheat oven to 400.
Cut the bulb of garlic horizontally, peel and chop the squash and carrots.
Rub oil over vegetables and season with salt and pepper.
Roast for 40 minutes.
In a pan, sauté chopped onions and celery in heated oil.
Grate the ginger into the pan and mix.
Add the stock, water and coconut milk.
Add the roasted vegetables into the soup and simmer for about 20 minutes for optimal flavour.
Pour mix into blender and blend until smooth.