1. Preheat your oven to 400°F (200°C).

2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, drizzle with 2 tablespoons (30 ml) of olive oil, and season with salt and pepper.

3. Roast the squash in the oven for about 45 minutes, or until it's tender.

4. Peel and chop the onions, then sauté them in the remaining 2 tablespoons (30 ml) of olive oil until they're caramelized.

5. Add the minced garlic to the onions and cook for an additional 2 minutes.

6. Remove the roasted squash from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the onions and garlic.

7. Add 4 cups (1 liter) of vegetable broth, 1 cup (250 ml) of coconut milk, and a few sprigs of fresh thyme to the pot.

8. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the soup has thickened slightly.

9. Use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, let the soup cool and blend it in a blender.

10. Add the diced red chili pepper to the soup and season it with salt and pepper to taste.

11. Serve the soup warm, garnished with a sprinkle of thyme and a dollop of coconut cream if desired.