Roasted Butternut Squash Soup with Smoked Salmon

I have made this soup before but this time I did things a little different and also served it topped with some smoked salmon.

Roasted Butternut Squash Soup
1 butternut squash
3 carrots (I used several since ours came from our garden and were a small variety)
4 cups homemade chicken broth
1/2 cup coconut milk
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Salt and Pepper to taste
Smoked Salmon, from SeaBear
Preheat oven to 400 degrees Fahrenheit.  Peel squash, cut in half and scoop out seeds.  Cut squash into small chunks and place on a parchment lined cookie sheet.  Cut carrots (I didn't peel my carrots since they came from the garden) into chunks and place on cookie sheet with squash.  Drizzle with olive oil.  Place in oven and bake for about 20 minutes or so, until they begin to get soft and slightly brown.  In a blender (you may have to split this into two different batches), add part of the roasted squash and carrots, add half of the chicken broth and coconut milk.  Blend until smooth.  Pour into a large pot.  Repeat with the rest of squash, carrot, chicken broth and coconut milk.  Pour into pot.   Whisk in cumin, cinnamon, ginger and salt.  Stir as you cook it over medium high heat.
 Serve with salmon on top.  Also my husband wanted a dollop of sour cream on his.