Salt & Pepper
Preheat oven to 375
Cut the squash in half lengthwise and slice the top off of the garlic so as to expose the cloves (do not peel).
Rub oil over squash and garlic and top with salt and pepper.
Place on foil lined baking sheet and cover garlics with foil.
Roast squash for one hour and garlic for 45 minutes.
Scoop out the squash and garlic and place into blender.
Place diced onions and carrots into pot with oil, sauté for about 7 minutes.
Add the spices and the chicken stock. Allow to simmer for about ten minutes.
Add the coconut milk and simmer for another 5 minutes.
Add this liquid mixture to the blender and blend until combined.