Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Ingredients: ¼ cup unsweetened coconut flakes; ¼ cup pumpkin seeds (pepitas); 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into ¾-inch slices; 1 small onion, quartered; 1 Fresno chile, halved; 4 unpeeled garlic cloves; ¼ cup plus 1 tablespoon virgin coconut oil, melted; 3 tablespoons vadouvan or curry powder; Kosher salt, freshly ground pepper; ⅓ cup cilantro, chopped; 2 teaspoons finely grated orange zest; 1½ cups coconut milk