In a medium saucepan over medium heat, lightly brown onion and garlic in coconut oil, 3-4 minutes. Add chicken broth and bring to just a simmer. Dice yam in chunks and add to broth. In a high-powered blender add broth, spinach, parsley and ginger. Blend until smooth. Season with salt, pepper and chili flake.
Cauliflower Rice Pilaf
Place cauliflower in a food processor and chop until the size of rice, 10-15 seconds. In a sauté pan over medium heat add coconut oil, onion, carrot, celery and garlic for 2 minutes. Add cauliflower rice and toss every so often until rice is just softened, 2-3 minutes. Remove from heat; add olive oil, parsley and season with salt and pepper.
Divide soup between two bowls. Scoop cauliflower rice pilaf in the middle of each bowl. Slice squash, scoop out seeds and place in soup.