1. Preheat oven to 375 degrees F.
2. While the oven heats, cut the squash in half lengthwise, and then scoop out the seeds and stringy center.
3. Roast the squash in the oven, with inside halves facing up and covered in foil, for about 45 minutes or until soft.
4. Once cooked, remove the squash from the oven and let it cool for 12-15 minutes.
5. Once cool, then remove skin from the squash and cut it into cubes, then set aside.
6. In a large pot, sauté onion, garlic, and margarine, until the onions are translucent and fragrant.
7. Once the onions are cooked, add the coconut milk, milk, broth, ginger powder, honey, curry powder, and pepper to the pot, and bring to a boil.
8. Once boiling, reduce heat to low and simmer for 15 to 20 minutes.
9. Then, transfer the pot mixture and squash cubes to a blender, and blend together until you have a creamy, smooth, vibrant orange texture.
10. Pour the soup contents back into the large pot to heat slightly.
11. Once hot, serve the soup and enjoy!
