Cozy Roasted Butternut Squash Soup

0 Preheat oven to 400F degrees.
1 Cut butternut squash in half and remove seeds.  
2 In a small bowl, add paprika, black pepper, salt, cumin, thyme, parsley, red pepper flakes and mix well. Set aside 
3 On a large baking tray, add vegetables and drizzle with olive oil and evenly cover over all vegetables.  Sprinkle seasonings over all vegetables.  Rub evenly.
4 Place baking tray with vegetables in oven for 1 hour.  
5 Remove from oven and scoop out the butternut squash into a blender.  Add the rest of the vegetables to blender.   Add the broth and blend until creamy. 
6 Transfer soup to a stockpot and simmer adding 7 oz. of milk.   Mix well. 
7 Add to bowls, serve with a drizzle of milk and drizzle of chili oil on top.  Sprinkle with cilantro.   See video below.