A bowl full of soup can be an entree itself, or a cup full can accompany leftovers to make a complete meal.
Heat coconut oil in a large (1 gallon) soup pot. Add ground spices: cumin, coriander, and fennel and cook for 2-3 minutes until the spices are fragrant.
Add onions, curry powder, and salt and cook over medium heat until the onion is soft, about 5 minutes.
Add baked squash, water and coconut milk. Mix well, but don’t completely heat. (It is difficult to blend hot foods. You will heat the soup for serving after blending.)
Use a blender to blend the soup until very smooth, adding extra water if necessary to blend. (It is possible to use an immersion blender, but I find it difficult to get the soup completely smooth. I prefer to use a regular countertop blender. The soup is best when velvety smooth.)
Heat soup to serving temperature. Add maple syrup (leave out or use different sweetener to be compliant on Lifestyle or Performance) and lemon juice. Stir well.
Serve soup and top with cilantro or other optional topping.