Adapted from Food52 recipe:
Preheat oven to 375° F and coat a large cookie sheet with olive oil.
Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet. Bake for about an hour until fork tender. Let cool for a bit and peel skin off, I used an old grapefruit spoon, but you could use a paring knife. Cut into chunks.
While butternut squash is roasting you can get started on the soup. In a large heavy bottomed pot heat up coconut oil at medium heat. Add the onions, garlic, and ginger and sauté till onion turns translucent (about 8 minutes). Add the red pepper and jalapeño. Season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn).
Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add the coconut milk, veggie broth, and 2 1/2 of the roasted butternut squashes and stir to combine. I used my potato masher to further mash up the butternut squash.
Bring to a boil and simmer for approximately 30 minutes. Puree if desired in batches in blender. Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste. When ready to serve, sprinkle the cilantro over it.