1. Preheat the oven to 400 F. Place all of the prepared vegetables, plus the garlic together on a baking pan, and drizzle with the olive oil. Add the fresh rosemary to the pan, along with the salt and pepper. Roast everything in the oven for 25 minutes, or until the squash can be pierced easily with a fork.
2. Remove the baking pan and discard the rosemary, except for 1 sprig. Remove the roasted leaves from 1 half of a sprig and add it back to the roasted vegetables, discarding the other half. Place the vegetables into a high powered blender, along with 2 cups of vegetable stock. Blend on high until completely smooth.
3. Pour the mixture into a large soup pot on the stove over medium-high heat, whisking in the additional vegetable stock. Add the nutmeg and stir to combine, heating everything together until it begins to simmer. Add the coconut milk and stir, cooking for an additional 5 minutes or so, until heated thoroughly. Taste, and add additional salt and pepper if desired. Serve immediately, garnishing with croutons, pomegranate, or an extra drizzle of coconut milk.

Leftover soup can be stored in an airtight container in the fridge, for 3-4 days, or in the freezer for up to 2 months. Thaw overnight in the fridge.