1. Heat oven to 425 degree F. Spray a large, rimmed baking sheet with cooking spray.
2. Place squash on the baking sheet. Sprinkle with 1/2 teaspoon salt, cinnamon, allspice and pepper and drizzle with 2 tablespoons oil. Toss to coat and arrange in a single layer on the baking sheet.
3. Bake for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
4. Meanwhile, in a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onion and cook, stirring, for 4 to 5 minutes, until softened. Add garlic, ginger and remaining 1/2 teaspoon salt and continue to cook, stirring, for 1 minute. Add the roasted squash and broth and bring to boil. Reduce the heat to low and simmer for 20 minutes.
5. Working in batches, puree sweet potato mixture until very smooth (see Tip).
6. Reserve 1/4 cup of the coconut milk and stir remaining coconut milk into the soup. Cook for 1 to 2 minutes, until hot. Add more salt if necessary.
7. Ladle into serving bowls. Drizzle each bowl with a little of the reserved coconut milk and sprinkle some pumpkin seeds over the top. 

Tip: When pureeing hot soup in a blender, never fill the blender more than halfway. Remove the plastic piece in the lid and cover with a dish towel to prevent steam from building. STEP 9 Tip: Looking for a shortcut Pre-cut butternut squash is often found in the produce section of the grocery store.