Pre-heat the oven to 450 degrees. Cut your squash in half, spoon out the seeds, cover in olive oil and place the squash face down on a baking sheet. Season with salt, pepper and cinnamon. Roast until easily pierced with a fork, about 30-40 minutes. Remove from the oven and set aside to cool.

In a medium soup pot, sauté ginger, spices and curry paste on medium heat. Add a splash of broth and stir occasionally, add more broth or water as needed to prevent ingredients from sticking. Add chopped carrots to sauté for 5-8 minutes.

Peel your butternut squash, chop and add to your soup pot. Add coconut milk and vegetable broth. Let simmer for 10-15 minutes or until carrots are soft.

Add your mix to a blender and puree until smooth and creamy 2-3 minutes. Pour back into the pot on medium heat and stir in salt, pepper and cinnamon. Top with cinnamon, a drizzle of olive oil and parsley leaves. Serve hot.