1Heat oven to 350°. Drizzle 1 Tbsp olive oil on butternut squash and sprinkle with 1 tsp salt. Place cut side down on cookie sheet. Roast until tender, about 45 minutes.
Scoop out flesh from shell and set aside.
2Heat 1 tablespoon oil in large soup pan. Add carrots and onion to pot with 1 tsp salt. Sauté until tender.
3Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
4Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.
5Puree in batches in blender or use blender stick. Return mixture to pan and reheat soup without boiling.
6Ladle into bowls and garnish with fresh thyme if desired.