Half each of the squash and remove seeds. Place 1 tsp of coconut oil inside each half and place cut side up in 400 degree oven for 1 hr.
When done scoop out cooked flesh and set aside.
In a large frying pan fry melt coconut oil and fry chopped onion and garlic. When onions are soft and translucent add squash, sage and apple cider vinegar. Continue to fry and mix together till all cooked and mixed thoroughly.
Add squash puree to 8 cups chicken broth and mix well using a hand blender.
Heat over medium and enjoy. (You may add coconut milk, cream or milk before serving if desired).