Preheat oven to 400 degrees F.

Chop the squash into 2 inch chunks and toss with 2 Tbsps. of melted coconut oil.

Spread the squash evenly on a baking sheet, and bake for 30-35 minutes, until fork tender.

While the squash roasts, roughly chop the onion and garlic and heat the remaining 1 Tbsps. of melted coconut oil in alarge panover medium heat.

Sautee the onion and garlic until they are soft, about 3 minutes.

Add in 4 cups of chicken broth, salt, curry powder and the roasted squash. Simmer until the squash begins to break down, about 10 minutes.

Using a large spoon, break down the squash and mix until it is well combined.

In batches, transfer the soup to a blender (or you could use an immersion blender) and puree until smooth.

Pour the soup back into the pot and stir in the 3/4 cup of coconut milk.

Garnish with cilantro and devour!