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1. Put a stockpot over medium-high heat and, after about 45 seconds and once the stockpot is hot, add about 1 tablespoon coconut oil and onions. Saute for about 1 minute.
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2. As the onions begin to sweat, add the squash and the remaining 1 tablespoon of coconut oil. Saute the onion and squash together for at least another minute as the coconut oil coats them.
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3. Add vegetable broth and increase stove heat to high. Bring the broth, squash, and onion to a boil.
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4. Once the broth is boiling, cover the stockpot and bring to a simmer. Let it simmer for 12-15 minutes.
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5. Begin checking the squash after 12 minutes to see if it is fully cooked through. The texture of the squash should be similar to that of a potato, so it will be fully cooked if you can poke a fork through.
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6. Once it's fully cooked, take the stockpot off the heat and transfer the squash, broth, and onions to a blender. Depending on how much soup you're making, this might need to be done in 2 batches. Also, be careful, because this is hot!
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7. Blend the soup until the squash and onions are broken down into a puree.
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8. Return the pureed soup to the stockpot and put to a very light simmer to keep it warm.
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9. Add the coconut milk and almond milk and stir thoroughly over simmering heat. Season with sea salt.
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10. Take the stockpot off the heat and serve the soup.
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11. And you're done! Garnish with parsley or red chiles and freshly cracked pepper.
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Recipe adapted from Just One Cookbook.
