Use a knife to cut the stem end off the squash. Cut it in half and then scoop out the seeds with a spoon. Cut the squash into wedges, cut the skin off, and then dice the squash into ½-inch pieces. You should have about 6 cups of diced squash.TIP: To make the squash easier to cut through, you can cook it in the microwave for 4 minutes to soften the skin.

Heat the oil in a large soup pot or Dutch over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, 3 to 4 minutes.

Turn the heat down to medium then stir in the carrot and garlic. Cook for a minute.

Stir in the spices, salt, and diced squash. Cook for another minute to let all the flavors combine.

Add the broth and coconut milk. Stir, then cover the pot. Bring the pot up to a simmer and cook until the squash is very tender. It should easily mash when you push it up against the side of the pot. This takes about 12-15 minutes.

Once the squash is soft, puree the soup with an immersion blender or in a regular blender in batches. You can leave some small pieces of squash throughout the soup or blend it until it’s completely smooth, depending on your preference.

Taste the soup and add more salt and pepper as needed. Ladle the soup into bowls then garnish the top with a pinch of fresh cilantro.

Allow leftovers to cool and store in an air-tight container in the fridge for up to 5 days or in your freezer for up to 3 months.