In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
Add garlic and ginger, cumin, salt and black pepper and cinnamon and sauté them with the onions and garlic until onions are translucent. Continue cooking over medium heat for 2-3 minutes.
Add squash to the pot and mix together with other seasonings and coconut milk.
Add all of the squash and coconut milk mixture to a high-speed blender, such as a Ninja. Puree for 2-3 minutes, or until contents are completely smooth.
Pour soup back into the pot or saucepan and reheat over Medium-Low heat for 2-3 minutes then serve.
Notes
Using frozen squash helps to cut the time in half.
Add fresh ginger when sautéing the onions and garlic instead of powdered ginger. .