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1
Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
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2
Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
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3
Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
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4
Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
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5
Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
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6
Preheat the oven to 325 degrees F (165 degrees C).
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7
Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.
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8
Bake baguette in the preheated oven until golden brown, about 10 minutes.
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9
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.
