Cut the squash in half lengthwise. Scoop out the seeds. (Save them for your chickens if you have some… they make good treats.)
Brush the flesh of the squash with a little olive oil and sprinkle liberally with the cinnamon.
Place the squash flesh-side down on a cookie sheet and bake for about 45 minutes. It’s ready when you can pierce its thick squashy neck easily with a fork.
Remove the squash from the oven and allow it to cool long enough that you can handle it without cursing.
Place the remaining olive oil in a stock pot. Heat over medium and then add the onion, shallot, garlic, ginger, and chili flakes. If you’re all about the spice, mince up one or two of the fresh peppers and chuck them in too.
Cook, stirring frequently, until the onions are translucent. Don’t let it burn.
Scoop the squash out of the skin and put it in the pot with the onion mixture. (Don’t be too precious about it… chickens like picking the flesh off the skins, too.)
Stir everything together and cook for a couple of minutes. Then add 4 cups of stock to the pot and bring it to a boil.
Remove the pot from the heat and using a stick blender, whiz it into perfect smoothness. Add more stock as necessary – the goal is to maintain a good thick soup while providing enough fluid for the blender to do its job.
Once the soup is perfectly smooth stir in the coconut milk and maple syrup. Return the pot to the burner and heat through, but don’t allow it to boil.
Go give the squash scraps to the chickens.
Serve the hot soup topped with a little sprinkle of coriander.