Preheat your oven to 390°F (200°C).

Peel and chop the butternut squash into 1-inch cubes, and chop the red onions, carrots, and bell peppers.

In a large mixing bowl, toss the vegetables with olive oil, black pepper, ground cumin, paprika, thyme, and rosemary.

Spread the seasoned vegetables on a baking sheet and roast for about 1.5 hours, checking occasionally.

Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.

Pour the blended soup back into a pot over medium-low heat, stir in the coconut milk, and heat for about 2 minutes.

Taste and adjust seasoning as necessary, garnishing with cilantro and chili oil before serving.