Preheat oven to 425°.
Drizzle olive oil and sprinkle salt on the inside of both halves of the butternut squash.
Place squash face down on a large baking sheet lined with parchment paper. Bake for 40-50 minutes.
Add squash and coconut milk mixture to a high powered blender. Puree for 2-3 minutes, until contents are smooth. Pour back into saucepan and reheat. Stir ingredients in pot. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!