) Bake squash on 350 degrees for 1 hour or until tender
) Heat oil in a large pot over medium heat, add chopped onion and sauté until translucent. Add garlic and ginger and sauté another minute, then add spices stirring until fragrant.
) Add coconut mixture to the pan and reduce to simmer, meanwhile break up squash into pieces and add to pan, mashing slightly with spoon.
) Transfer mixture to blender (blending in batches works best) blend on high (or hot soup setting if you have vitamix) adding more water if necessary. When soup has reached a smooth texture return to soup pot on low heat until ready to serve.
) Toast pine nuts in a skillet or the oven and watch closely to make sure they don't burn. Sprinkle on top of soup and enjoy!