If using fried shallots or onions as garnish, slice very thinly into a saucepan and add canola oil until just covered. Cook on high heat until oil is bubbling, then reduce heat to medium and continue to cook until shallots/onions become golden brown. Remove to a dish lined with paper towels (to absorb excess oil) and set aside to cool.

Preheat oven to 350°. Cut squashes in half, lengthwise, and remove seeds. (These can be cleaned and toasted for a scrap-saving snack!) Brush open halves with 1 tablespoon coconut oil, then place squash (open sides down) on a baking sheet. Bake for 1 hour or until tender. Remove from oven and let cool. Discard peels, place flesh in a large bowl, and set aside.

In a large pot, heat 2 tablespoons coconut oil and cook onion and ginger over medium heat until soft and caramelized. Add vegetable stock and squash to pot, reduce heat to medium-low, then cover and simmer for 30 minutes, stirring occasionally. Remove from heat and stir in coconut milk. Working in small batches, purée soup in a blender until smooth. Stir in lime juice and season with salt and pepper.

Pour into serving bowls and garnish by swirling coconut milk and chili oil (if using) over each, then topping with fried shallots and cilantro, to taste.