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Preheat the oven to 400ºF/200ºC and line a baking tray with parchment paper.
Remove the seeds and ends of the butternut squash and cube it.
Chop the onion and carrot and place them on the tray alongside the butternut cubes and the garlic.
Drizzle some olive oil on top (about 1 tbsp) and add a pinch of sea salt.
Roast in the oven for about 35-40 minutes, then transfer everything to a blender, squeezing the garlic cloves out and discarding their peels (careful, it’ll be very hot!).
Add the coconut milk and veggie broth concentrate into the blender and blend until smooth.
Serve in bowls with your toppings of choice and a slice of toasted bread.