Yellow squash soup

In a food processor, combine the pecans, thyme, cinnamon, allspice, nutmeg, and flaky salt and pulse until the pecans are coarsely ground.

Warm a medium skillet over medium heat. Tip in the pecan mixture and toast, stirring often to prevent burning, until fragrant, about 1 minute. Scrape the mixture into a bowl and set aside.

In a large saucepan, warm the coconut oil over medium heat. Add the onions, sugar, and kosher salt, decrease the heat to low, and cook, stirring often, until starting to caramelize, 15 to 20 minutes. Add the garlic, ginger, and chile and cook until the garlic is fragrant, about 3 minutes. Add the squash and the stock, raise the heat to medium-high, and bring to a simmer. Decrease the heat to low and simmer until the squash is tender, about 30 minutes.

Working in batches, carefully transfer the soup to a blender and puree until smooth, then return the soup to the saucepan (or blend the soup directly in the pan with an immersion blender). Add the coconut milk and warm through over low heat. Add a little water to thin the soup, if necessary (the soup should pour easily from a spoon). Taste and season with salt and pepper.

To serve, ladle the soup into bowls. Garnish with coconut cream, the spiced pecan mixture, and the cilantro. Serve.