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.
In a medium saucepan, combine olive oil and onion. Sauté on medium heat for 3-4 minutes.
Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
Add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine. Reduce heat to low, cover, and let simmer for 5 minutes.
Once squash is done cooking, remove flesh and discard skin.
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!
To Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
To Freeze: Seal in a freezer-safe airtight container for up to 4-6 months.