On a large baking pan line the bottom with parchment paper or tinfoil. Cut the butternut squash in half and take out all the seeds and extra membrane. Cut all the butternut into 3/4 inch cubes and toss in oil salt and pepper to roast. Cook the squash for 40-50 minutes.
In a large pot heat up some oil and saute sliced shallots for 3-4 minutes, add garlic, coconut milk, and vegetable broth, baked butternut squash, nutmeg, maple syrup, salt, pepper, and blend until it has a smooth consistency and there are no loose chunks.
Heat up coconut milk to drizzle on top. Finish with pepitas for a nice crunch. Enjoy!