Red Meat Allergy Friendly Coconut Roasted Butternut Squash Soup

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  1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
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  3 tbsp garlic-infused oil, divided
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  ½ tsp salt, plus more to taste
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  ¼ tsp black pepper, plus more to taste
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  6 scallions, green tops only, thinly sliced
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  1 tsp ground ginger
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  ½ tsp ground cumin
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  ¼ tsp ground cinnamon
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  4 cups chicken broth
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  ½ cup coconut cream
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  1 tbsp maple syrup
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For serving

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  scallion greens, thinly sliced (optional)
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  coconut cream, for drizzling (optional)
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