In a large pot, melt coconut oil over medium heat and sauté onions, carrots, celery and squash until the onions are tender.
Add garlic and ginger and cook for another minute.
Add remaining ingredients to the pot, except for cilantro, cover and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Top each bowl with a handful of cilantro and enjoy.