Preheat your oven to 450°F (230°C).

On a rimmed baking sheet, toss together the 1 cup (5.3 oz / 150g) sliced shallots, 3 lbs (48 oz / 1360g) butternut squash chunks, 1 tsp. (0.15 oz / 5g) of the extra virgin olive oil, and the 0.5 tsp. (0.1 oz / 3g) sea salt.

Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly browned.

Transfer the roasted vegetables to a large saucepan and add the remaining 1 tsp. (0.15 oz / 5g) of extra virgin olive oil.

Cook over medium-low heat, stirring regularly, for 5 minutes.

Stir in the 3 minced garlic cloves (0.1 oz / 3g) and cook for an additional 30 seconds until fragrant.

Pour in the 1 can (14 oz / 400g) coconut milk, 1 cup (8 oz / 240g) vegetable broth, 1 cup (8 oz / 240g) chicken broth, and add the 1 bay leaf (0.1 oz / 1g).

Cook for 2 minutes, then lower the heat and let it simmer for 5 additional minutes.

Carefully remove and discard the bay leaf.

Transfer the warm soup mixture to a high-speed blender and blend until it reaches a very smooth, creamy consistency. Portion into bowls, top with your favorite optional garnishes, and enjoy.

Don't Rush the Roast: Allowing the butternut squash and shallots to deeply brown in the oven is the secret to a rich, complex flavor. The caramelization brings out the natural sweetness of the squash.

Blend Carefully: If using a standard countertop blender rather than an immersion blender, be sure to blend the hot soup in batches.

Remove the center cap from the blender lid and cover it lightly with a kitchen towel to let steam escape, preventing the pressure from blowing the lid off.

Adjust the Consistency: Butternut squash can vary in moisture content. If your soup turns out too thick after blending, simply whisk in a little extra hot chicken or vegetable broth, a tablespoon at a time, until you reach your desired consistency.