Pre heat oven to 450F.
Slice butternut squash, carrots, onions, and sweet potatoes. Drizzle on olive oil and a tsp of curry powder. Using your hands, mix together to make sure vegetables are coated in oil. Roast for about 1 hour or until the vegetables are nice and roasted.
Once vegetables are done roasting, scoop them into a large pot placed oven medium high heat. Pour in the coconut milk, and stock. Bring the mixture to a simmer.
Add in the curry powder, maple syrup, cinnamon, salt, and cumin. Stir and allow to simmer for 15 minutes.
Using an immersion blender or regular blender, blend the soup until smooth.
If topping with croutons, dice up sourdough bread and toast in a pan with olive oil.
Serve soup in a bowl and top with sourdough croutons, flaked coconut, and cilantro. Enjoy!
