Preheat oven to 400°F.
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Halve squash and onion, removing ends. Clean out the inside of the squash using a spoon and coat tops of the squash with 1 teaspoon coconut oil per half. Do the same with the onions, using 1 teaspoon for both halves.

Place all ingredients on a pan or tinfoil and place in the oven. At 15 minutes flip the onions and at 30 minutes remove and set aside.

Let squash roast for another 30 minutes or until tender. Remove squash from oven and place one half to the side, allowing it to cool. This will be used for another recipe later on in the week.

Roughly chop half of the squash and place in a pot with the onion, veggie stock and almond milk. Grate some fresh ginger to taste. Use an immersion blender or regular blender to blend soup until creamy, adding more liquid if necessary.

Add nutmeg, orange zest, salt, pepper and cayenne to taste. Save and refrigerate half of the batch for dinner, serving the other half and topping with hemp hearts.

Once other half of the squash has cooled, cut into cubes and freeze in a Ziplock bag.