Cut squash in half. Scoop out seeds and discard. Sprinkle with olive oil. Lay face down on a baking sheet. Bake for 40-50 minutes or until tender. Remove from oven. Let cool.
Scoop out pulp. Discard skin.
Meanwhile, heat teaspoon of olive oil in a small skillet. Saute onion until translucent. Add minced garlic. Cook one minute longer.
Combine squash, coconut milk, chicken broth, onion mixture, salt and ginger in a blender. May need to be done in 2 or more batches. Blend until smooth. I use my Vitamix and it makes it so creamy. Or use immersion blender.
Top with toasted coconut and chives if desired.
Recipe by Gather for Bread at https://gatherforbread.com/creamy-coconut-butternut-squash-soup/