Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2-inch piece fresh ginger, grated
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 400 mL (14 oz) full-fat coconut milk
• 1 tsp sea salt (or to taste)
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• Fresh cilantro for garnish (optional)