Heat the oven to 400 degrees.

Cut the top and bottom of the squash, then cut the squash lengthwise and scoop out the seeds. Cover with 1 tablespoon olive oil, salt, and pepper and place cut side down on a baking sheet with parchment paper. Roast for about 30 mins until the squash is golden and you can easily pierce with a fork. When the squash is done, remove it from its skin. Sometimes, you can peel the skin away, otherwise, scoop it out using a spoon. Discard the skin and place the squash to the side.

Meanwhile, heat a heavy-bottomed pan with 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and chile de árbol (leave the chili whole). Sauté over medium heat for 10 minutes being careful not to burn the ingredients.

Add the squash to the pan along with the veggie stock and coconut milk. Bring to a boil then reduce the heat to a simmer and allow to cook for 15-20 minutes.

Using an immersion blender, puree to get a smooth texture. You can also do this in batches in an upright blender. Just be careful not to burn yourself. Once smooth, add juice from one lime and serve with toasted pumpkin seeds.

Note: I had some baby honey nut squash which I roasted and sliced thick and I  added these to the soup at the end for a little more texture (the skin can be eaten). To kick it up a notch, add 1 teaspoon of cayenne pepper before you add the squash, veggie stock, and coconut milk.