Preheat the oven to 400 F.
Arrange butternut squash, onion, garlic, carrots and tomato on a sheet pan. I placed the garlic and tomato in the hole of the butternut squash.
Roast about 30 minutes or until squash pierces fork tender.
Remove from oven. Allow to cool for a bit. When you can touch the squash without burning your hands, spoon squash out from peel. Discard peel.
Squeeze garlic out from the bulb. Discard the bulb.
In a large soup pot, over medium heat, add 1 Tbsp olive oil. Add all your roasted produce. Add sage and cinnamon. Stir with a wooden spoon to mix in.
Add broth or water (and bay leaf/sea salt if using water). Bring to boil 5 minutes. Reduce heat and allow to simmer about 10 minutes.
Stir in coconut milk and cook another 5 minutes.
Remove bay leaf.
Use immersion blender to puree soup. Alternatively, you can blend the soup using a blender. Carefully transfer the soup to blender working in batches. Be sure to hold the lid down when blending.
Enjoy your beautiful Sheet Pan Roasted Butternut Squash Soup