Preheat oven to 350°F.

Cut squash in half lengthwise and remove seeds, pierce with a fork or knife in a few areas.

Brush open halves with coconut oil and place on baking sheet (cut side down) for 1 hour or until tender.

Remove from oven and once cool, remove peels and scoop cooked squash into a large bowl and set aside.

In a large pot, heat 2 tablespoons of coconut oil or butter. Add onions and ginger and cook over medium heat until soft and golden brown (about 10 minutes). Stir frequently and add a little water to prevent scorching.

Add vegetable stock and squash to onions. Simmer on low for 20 minutes.

Puree soup until smooth with small batches in the blender or use an immersion blender.

Remove soup from heat and stir in coconut milk.

Stir in lime juice and salt and pepper to taste.

Garnish each bowl of soup with a dollop of plain greek yogurt, crispy onions, or toasted pumpkin seeds.