Roasting squash is unarguably the best method for cooking squash, as it becomes caramelized and yummy and brings out the sweetness and flavor. Roasting is not essential however, you can also add cubed squash with the veggie broth after sautéing the onions and simmer until the squash is soft and fully cooked.
Carefully cut the squash in half lengthwise and scoop out the seeds.
On a parchment lined baking sheet, roast the squash halves brushed with oil, salt, and pepper at 375°F for 35-45 minutes, or until very soft. Let cool for 15 minutes or so, then scoop out the squash. Set aside to cool.
In a heavy bottomed soup pot, sauté the onions and fruit for a few minutes over low heat, until the onions are translucent and the fruit is softened.
Add squash, sautéed fruit and onions, coconut milk, and chosen seasonings to a blender. Add broth as needed to reach desired consistency.
Return to pot and gently heat over low heat. Do not boil, it’s easy to scald this soup, especially if using coconut milk, which is delicate.
Season to taste, and garnish with a drizzle of coconut milk, pumpkin seeds, fresh herbs, or other desired garnishes.