Toss vegetables in a bit of olive, salt and pepper and spread on a baking sheet. Place foil wrapped garlic in corner. Roast oven for 25 - 30 minutes, until squash is tender. Flip around veggies once during roasting.
Put all veggies in a pot. Add ginger. Remove garlic from foil and remove all cloves. Roughly chop and put in pot.
Add chicken broth.
Using a hand blender, puree vegetables until smooth.
Add coconut milk and season with salt and pepper. Heat through.