Preheat your oven to 400°F (200°C).

Carefully slice the acorn squash in half and scoop out the seeds. Place the halves cut-side up on a baking sheet, drizzling them with honey.

Roast the squash for about 30-35 minutes, or until tender and edges start to caramelize.

In a large pot, heat a splash of oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent, then add minced garlic and cook for an additional minute.

Once the squash is roasted and cooled slightly, scoop out the flesh and add it into the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer for about 10 minutes.

Blend the soup mixture until completely smooth and return to low heat.

Stir in the coconut milk, cinnamon, and season with salt and pepper. Warm through for another 5 minutes.

Ladle the soup into bowls, garnishing with a drizzle of honey or a sprinkle of cinnamon if desired.