Ginger Squash w/ Chili Crisp Croutons

1. Preheat your oven to 425F. Add the squash to a parchment lined baking sheet, drizzle with 1 tbsp of oil and 1 tbsp of salt and roast for 45 minutes, or until a knife can easily go through the squash with little effort. Allow to cool so you can scoop out the flesh. In the same oven, add the cubed bread and toss in 1 tbsp of chilli oil and bake for 5-7 minutes. Keep an eye on the bread as it will burn. Remove and set aside.
2. In a large pot, sauté onions, garlic and ginger with a pinch of salt and 1 tbsp of oil. Add the cooked squash and stir to combine. Add the veggie stock to deglaze the pot if anything was sticking to the bottom.
3. Add everything to a blender and blend until very smooth.
4. Add back to your pot and add in your coconut milk. Stir to combine. Taste and add another pinch of salt if needed.
5. Serve up the soup and top with cilantro, the spicy bread cubes and more chilli oil if you like!