Preheat your oven to 400°F (200°C). This high temperature will caramelize the sugars in the squash, enhancing its natural sweetness.

Cut the acorn squash in half and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. This step builds the flavor base for the soup.

Add the minced garlic, cumin, and cinnamon to the pot. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.

Once the squash is roasted, scoop the flesh into the pot with the onions and garlic. Discard the skins.

Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes to let the flavors meld.

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return to the pot.

Stir in the coconut milk and season with salt and pepper to taste. Heat the soup gently until warmed through, about 5 minutes. The coconut milk adds creaminess and a subtle sweetness.

Ladle the soup into bowls and garnish with toasted pumpkin seeds and chopped parsley for a pop of color and crunch.

Serve warm and enjoy the comforting flavors of fall!