Once the broth is boiling, cover the stockpot and bring to a simmer. Let it simmer for 12-15 minutes Begin checking the squash after 12 minutes to see if it is fully cooked through. The texture of the squash should be similar to that of a potato, so it will be fully cooked if you can poke a fork through.
Once it's fully cooked, take the stockpot off the heat and transfer the squash, broth, and onions to a blender. Depending on how much soup you're making, this might need to be done in two batches. Also, be careful, because this is hot! Blend the soup until the squash and onions are broken down into a puree.
Return the pureed soup to the stockpot and put to a very light simmer to keep it warm Add the coconut milk and almond milk and stir thoroughly over simmering heat. Take the stockpot off the heat and serve the soup and you're done!
Garnish with parsley or red chiles and freshly cracked pepper.