Cut the acorn squash open, remove seeds and peel, and cut into cubes.

Heat coconut oil or vegetable broth in a large cooking pot.

Lightly sauté the garlic, then add the onion and the grated ginger.

Do not overcook! Use medium rather than high heat.

Add salt and black pepper and stir in.

Add the rest of the vegetables and gently cook over low heat, until they lightly start to soften.

Add water and cover, simmering the vegetables for 30 minutes or so, or until tender.

Pour mixture into blender and puree. Add the unsweetened almond milk.

Add back to the cooking pot and keep on low heat.

Serve and enjoy!