Remove from the oven and allow to cool. Use your hands to gently peel the skin away. Break apart the squash into small chunks and measure out 4 cups*. Place the chunks in the blender along with the salt, pepper, vegetable stock, and coconut milk. Blend on high until smooth. Taste and add additional seasonings if you like. My favorites include one tablespoon of curry seasoning, a one inch chunk of fresh ginger, or one roasted apple and a drizzle of maple syrup.