Preheat oven to 400 degrees Fahrenheit. Place squash on a baking sheet and cut a few slits in the top with a sharp knife. Roast for one hour, flipping after 30 minutes.

While the squash is roasting, cook the beef facon. Heat a skillet over medium heat and cook beef facon until crisp. (No oil necessary; the beef facon gives off lots of fat.) Using a slotted spoon, transfer to a paper towel-lined plate, leaving excess rendered fat in the skillet. Add diced onion to the skillet and cook over medium heat for about five minutes. Add garlic and cook for another three to five minutes, or until onions appear translucent and tender. Remove from heat and set aside.

Once the squash is done cooking, remove from the oven and let cool. (This may take up to 30 minutes.) Once cool enough to handle, cut in half and remove the seeds. Scoop out the flesh and add to a large pot along with sautéed onions and garlic, maple syrup and two cups chicken broth. Blend with an immersion blender, then season with salt and pepper. Cook until the soup reaches a light simmer, about five minutes. Remove from heat and stir in coconut milk. You may add more broth as needed if you prefer a thinner consistency. Garnish with crispy beef facon.