In a large pot, melt the coconut oil over medium heat. Add the onions and garlic and cook until translucent.
Add sweet potato, squash, carrots, parsnips, and vegetable stock to the pot and bring to a boil.
Once boiling, reduce heat to simmer for at least 30 minutes until vegetables are soft.
Separate vegetables from vegetable stock, set vegetable stock aside.
Using a blender, food processor, or hand mixer, blend vegetables to a puree – add vegetable stock as needed until desired consistency is reached.
*This soup freezes great and makes a large batch, so put in a mason jar and freeze for later. **If using a blender, add a small amount of vegetable stock before blending to help blend. You may need to do in a couple batches and combine after.