toasted pepitas and extra coconut milkoptional; for garnish
Heat the oil in a large pot or dutch oven over medium high heat. Add the onion and sauté until soft, 4-6 minutes. Add the squash, garlic, sage, rosemary, thyme, ginger, salt and pepper and cook until the squash begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the coconut milk, water and cauliflower and bring to a boil, reduce heat to a simmer, and cover. Cook until the vegetables are tender, for 20 to 30 minutes.
Use an immersion blender to blend until smooth or, if you do not have an immersion blender, puree the soup in a blender in batches. Make sure to only fill up the blender about half way, and hold a dish towel over the lid when blending.
Serve warm topped with toasted pepitas and a swirl of coconut milk, if desired.
Store leftovers in the fridge for up to 5 days or in the freezer for up to 4 months.