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Preheat the oven to 180 degrees Celsius.
Cut the butternut squash, onions, garlic, carrots, and tomatoes and place them in a baking dish (the smaller they are, the faster they will soften).
Toss with olive oil and spices (cumin, paprika, thyme, rosemary).
Bake the vegetable mix for about 1 hour, or until the vegetables are golden brown and soft.
Blend the vegetable mix with the vegetable broth
Transfer the roasted mixture to a pot and heat on medium heat. Add the coconut milk and cook, stirring, for 2 minutes.
Season with salt, pepper, and chili flakes to taste. Garnish with fresh coriander and serve.
For the cheese toast: Spread vegan butter on two slices of bread and top with cheese. Toast in a pan until golden brown on both sides, and serve alongside the soup.