Preheat oven: Preheat your oven to 350°F (180°C).

Prep vegetables: Place squash chunks, chopped red onions, halved cherry tomatoes, and whole garlic head (top sliced off) into a large oven-safe roasting dish.

Season & coat: Drizzle 3 tablespoons olive oil over all vegetables. Sprinkle 1 teaspoons ground cumin, 1 teaspoons smoked paprika, 1 teaspoons dried thyme, 1 teaspoons dried rosemary, 1 teaspoons fresh ginger, finely grated, 1 teaspoons salt, or to taste, and 0.5 teaspoons black pepper. Toss well to coat evenly.

Roast covered: Cover dish tightly with aluminum foil and roast in preheated oven until squash is fork-tender, onions are golden, tomatoes have collapsed, and garlic is soft.

Blend smooth: Cool slightly for 5–10 minutes

. Squeeze roasted garlic cloves from their skins into a blender. Add all roasted vegetables with their caramelized juices and 350 milliliters vegetable broth. Blend on high until completely smooth and silky.

Heat with coconut milk: Pour blended puree into a saucepan over medium heat. Add 200 milliliters full-fat coconut milk and stir to combine. Simmer, stirring continuously, until fully incorporated and hot throughout.

Season & garnish: Taste and adjust with salt, pepper, or extra broth for desired consistency. Ladle into bowls. Top with 4 fresh cilantro sprigs, for garnish and 1 pinch red chili flakes, for garnish.

Make cheese toast: Butter one side of each bread slice with 2 tablespoons vegan butter. Layer 100 grams cheese (cheddar, Gruyère, or mozzarella), sliced on the unbuttered side. Cook in a skillet over medium heat, butter-side down, until both sides are golden and cheese is melted. Slice and serve alongside the soup.