Heat the olive oil in a large pot over medium. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.

Add the cubed butternut squash and toss in the onion mixture. Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash). Bring to a boil over medium-high heat.

Once the soup reaches a boil, turn the heat down to medium-low and simmer for about 20 minutes or until the squash is fork tender.

Remove the soup from the heat and add the coconut milk. Transfer to a blender and pureé until smooth.