• Pre-heat oven to 400 degrees.
• Line a baking sheet with foil and place diced butternut squash, chopped onions, and garlic in a single layer. Lightly drizzle with olive oil and sprinkle with salt and pepper. Toss to combine.
• Bake for 25-30 minutes, until squash is tender.
• Put squash, onion, and garlic in a medium-sized pot or dutch oven over medium heat, along with vegetable broth, chipotle peppers, and nutmeg. Stir to combine and cook for about 2 minutes.
• Puree soup in pot with an immersion blender or pour into a blender to puree until completely smooth.
• Pour back into pot and bring to a boil before lowering heat to a simmer for about 5 minutes.
• Turn heat off and mix in coconut milk and lime juice.
• To serve, pour soup into bowls and swirl additional coconut milk on top. Top with diced avocado, chopped basil or cilantro, and grilled cheese croutons.

Grilled Cheese Croutons:

• Spread butter onto one side of all four slices of bread.
• Flip two slices over and divide cheese between them. Top each cheese-covered slice of bread with another slice of bread, butter-side up.
• Place two sandwiches on a skillet over medium heat.
• Gently press down with a spatula, cooking for about 3 minutes. Flip sandwich and cook for another 3 minutes.
• Remove sandwiches from skillet and use a serrated knife to cut sandwiches into small squares.