Heat coconut oil in a large soup pan over medium-high heat.

Add chopped onion and cook for about 3 minutes, stirring frequently.

Add chopped garlic and chili and cook for another 3 minutes.

Add cubed butternut squash, curry powder, salt, pepper, nutmeg, and coriander.

Stir well to coat the vegetables with spices and seasoning.

Reduce heat and add coconut milk and vegetable stock.

Stir and simmer for about 15 minutes, or until the squash is softened.

If toasting squash seeds, preheat oven to 180 Celsius/350 Fahrenheit.

Place seeds on a baking tray and bake for about 15 minutes, or until they start popping.

Blend the soup until smooth using a soup blender.

Taste and adjust seasoning as needed.

Let it sit for 5 minutes.

Serve with a garnish of your choice.