Mix the squash, shallots and garlic with the smoked paprika and salt.
Put the mixture on a parchment lined cookie sheet. Top with the thyme sprigs.
Bake for 35 minutes until the squash is cooked and brown on the edges.
Remove the thyme sprigs, and put the rest into a blender with the coconut milk.
Blend until smooth.
If your blender is big enough, add the broth and blend until hot.
If your blender is not big enough, pour the mixture into a pot and add the broth to the pot. Heat on the stove over medium low heat until warm.
Serve, add toppings and dippers too!
This makes 6 cups. The serving size is 1 1/2 cups. Adjust depending on what course you serve this as.
I love garlic but if you do not like too much then reduce the amount.
For the thyme, you want to sperate the pieces so they cover the top of the veggies on the pan like in the photo.
Bonus Tip: If you are warming the soup in a pot, after pouring the mixture into the pot, pour the broth in the blender and blend to get the last bits of soup that are stuck to the blender walls. This also helps clean the blender a bit. Then pour the broth into the pot.