On a large, rimmed baking sheet, place the chicken on one side and then combine the carrots, sweet potato, squash, onion, garlic, coconut oil, and a hefty helping of sea salt on the other.
Bake for 20 minutes or until the chicken is cooked through and the vegetables are fork-tender.
Transfer the onions and garlic cloves to a blender and puree until smooth, then combine all ingredients in a large stockpot and simmer 5-10 minutes, until the spinach is wilted and the soup is heated through.