Preheat oven to Preheat oven to 450 degrees

Wash and trim the ends off of the Squash

Stand Squash upright and cut in half length wise

Scoop out seeds

Place Squash on a parchment paper lined baking sheet

Brush inside of Squash with 2 Tbs EVOO

Sprinkle insides with Salt and Pepper

Turn Squash over so insides are facing down on the baking sheet

Bake 25-35 minutes or until squash is tender enough to pierce with a fork

In a medium saucepan add 2 Tbs EVOO and heat over medium heat

When oil is shimmering add Onion and sauté 3-4 minutes

Add Ginger and sauté 1 minute, remove from heat

Scoop out insides of Squash and place in Vitamix or high speed blender

Add in Onion, Ginger, Turmeric, and Coconut Milk

Blend on high until smooth and creamy

Note: Always use caution when blending hot liquids

Pour soup back into your saucepan and heat over med/low heat until soup is hot

Taste and add more Salt or Pepper to your liking

Garnish with Cilantro

Enjoy!