Preheat oven to 375. Cut the acorn squash in half and scoop out the seeds (put the seeds to the side if you want to roast them for an optional topping for the soup or a snack for later).

Place the squash, cut side up, in a large pan with 1-inch of water in the bottom. Bake for 45 minutes-1 hour, or until the flesh is easily pierced with a fork.

If you are roasting the seeds, separate them from the stringy stuff, rinse well, and pat dry. Then, in a small bowl, toss the seeds with the olive oil, garam masala, and salt. Then spread them out evenly on a baking sheet lined with parchment paper.

When the squash is ready, remove it from the oven and turn it down to 275 (if you are roasting the seeds). Put the seeds in the oven and set a timer for 10 minutes.

Chop the onion.

In a large saucepan, melt the butter over a medium-high heat.

Add the onion and sauté until it is translucent, about 5 minutes.

While the onion is sautéing, scoop the squash flesh out with a spoon.

Add the garam masala to the onion and stir well.

Add the squash, salt, and water. Turn the heat to high and bring the mixture to a boil, then turn it down to medium-low and let it simmer for 10 minutes.

When the timer for the seeds goes off, check to make sure they are crisp. If not, let them cook for another 5 minutes and check again. Remove from the oven when ready.

Puree the soup in a blender or with your immersion blender and then add the coconut milk, stir well, and heat until the milk has melted into the soup. Add salt, pepper, and extra garam masala to taste. Serve warm, topped with roasted seeds, if using.