Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the butternut squash into cubes, discarding the skin and the seeds. Spread the cubes evenly on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes, until tender.
While the butternut squash is roasting, dice the shallot. When the butternut squash is nearly ready, heat a couple tablespoons of olive oil in a large dutch oven or stock pot over medium heat. Add the diced shallot to the pot and cook until tender and translucent. Add the mixed garlic and cook for another couple of minutes, until fragrant. Careful not to burn the garlic.
Add the liquids (coconut milk, chicken broth) to the pot and give it a good stir. Add the roasted butternut squash to the pot, then both packets of Om Mushroom Mighty Chicken Bone Broth. Mix well and allow to simmer over medium heat for a few minutes.
Remove from the heat, and puree with an immersion blender (if using a regular blender, allow the soup to cool for a few minutes before blending).
Add in the pumpkin puree, paprika, and cayenne and mix well to combine. Add more seasoning to taste, and serve hot!