Preheat oven to 350F. Rub the inside of the butternut squash with the olive oil. Bake the squash for about 1 hour or until very tender when pierced with a fork. Let cool enough to handle and then spoon out the flesh into a large bowl. Set aside.

Meanwhile, in a large pot melt the butter and add the onion, carrots, and ginger, stir over medium heat until softened, about 8 min. Add the stock and squash and simmer for about 20 min. covered, stirring occasionally. Season with salt and pepper. Uncover and cook for another 10 min. stirring occasionally. Make sure the carrots and the squash are very tender. Remove from heat and add the coconut milk. Taste and adjust seasoning.

When cool enough to handle blend in a blender in batches or use a hand blender until smooth.

For the caramelized nuts, in a medium fry pan melt the butter and add the sugar, stir until the sugar is dissolved. If you want a softer nut and to be more like a caramel add the tsp. of cream, stir to combine. Then add the nuts and the cayenne. Stir well to coat. Don't overcook the sauce as it will get too hard later. Cook for 1 minute. Remove from heat and pour onto a cook sheet covered with waxed paper to cool.

When cool, chop the nuts and add to the top of the soup along with a tsp. of cream (optional) and chives if using. Serve immediately.