Heat coconut oil over medium heat in large heavy-bottomed pot. Add onions and cook over medium heat for about 5 minutes, until translucent. Add butternut squash and garlic and cook for one more minute, until garlic is fragrant.

Add tomatoes, vegetable stock, cinnamon, paprika, cumin, allspice, salt and pepper and bring to boil over medium heat. Reduce heat to low and simmer for 35 to 40 minutes, until squash is tender and broth has thickened considerably.

Serve over kale or green salad.