Preheat oven to 400 degrees. Combine squash, onions, olive oil, curry, and salt and pepper in a shallow roasting pan. Drizzle with olive oil and bake for 25 minutes, until tender.

In a large pot or Dutch oven, combine the squash mixture, broth, beans, raisins and chicken. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cumin and more salt and pepper to taste.

Using a mashing tool, mash the ingredients (there will be chunks). Add the spinach. Cook for 2-3 minutes.

Lastly, add 2 cans light coconut milk and stir. Season to taste with more salt, pepper, curry, or cumin if needed (optional).

Ladle soup into small bowls and serve.