1 tbsp virgin coconut oil
½ large onion, diced
3 cloves garlic, minced
Flesh of 2 golden acorn squash, about 4 to 5 cups
½ tsp salt
¼ tsp ground clove
¼ tsp crushed red pepper
1 ½ cups vegetable stock
1 (13.5 oz) can coconut milk
Garnish options: toasted coconut, chopped pistachios, chopped cashews
Heat the oil in a soup pot over medium-high heat. Add the onion and garlic. Cook until tender, about 5 minutes.
Add the squash, salt, clove and red pepper. Cook for 1 to 2 minutes more.
Stir in the vegetable stock. Use an immersion blender to puree the soup, or transfer the soup to a blender and puree until smooth.
Once the soup is pureed, stir in the coconut milk and cook until heated through, 2 to 3 more minutes. Top with toasted coconut or nuts before serving, if desired.