Heat the coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, and chopped scallions. Sauté for 3-4 minutes until softened and fragrant.

Stir in the butternut squash, sweet potato, thyme, and ground allspice. Cook for another 2 minutes, stirring to coat the vegetables in the spices.

Pour in the red kidney beans, coconut milk, and vegetable broth. Stir well to combine.

Gently place the whole scotch bonnet pepper into the pot. Do not slice or burst it; it is there to lend flavor, not excessive heat.

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the squash and sweet potatoes are tender.

Remove the whole scotch bonnet pepper and discard carefully.

Use a ladle or potato masher to crush about half of the vegetables and beans directly in the pot. This creates a thick, creamy consistency.

Simmer for an additional 5-10 minutes uncovered to reach your desired thickness. Season with salt and black pepper to taste before serving.