Add broth, onions and crushed garlic, cumin and crushed peppers to pot. Let simmer for 30 minutes. Cut squash, clean and cook in oven for 35 minutes or until soft. When squash is done peel off skin and place in blender with one can coconut milk. This may be done in sections if there is to much. Blend. Place blended mixture in pot of broth and cook on medium-low for 30 minutes. Salt to taste and enjoy.