Roasted Butternut Squash Soup with Chili Ginger

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1 medium butternut squash, about 2 pounds

1 clove garlic, unpeeled

2 tablespoons olive oil

Sea salt

Freshly ground black pepper

4 tablespoons unsalted butter

1 large onion, peeled and finely diced

One 1-inch piece fresh ginger, peeled and finely grated

1 or 2 small hot chilies, seeded and finely chopped, plus extra sliced for garnish

4 cups chicken or vegetable stock

Squeeze of lime juice

Coconut milk, to serve

Cilantro leaves, for garnish