Set the crock pot / slow cooker to high and add the 1 tablespoon of olive oil to it. Toss in the butternut squash cubes and mix well in the olive oil. Close and let it cook.
In a saute pan, heat the 1 tablespoon of olive oil and add the onions. Saute till translucent. Throw in teh cumin, cayenne, salt and pepper and mix well.
Add this, water and the chickpeas to the squash in the crock pot.
Cover and let it cook for 3 hrs or so till all the flavors mix in well.
Remove the mixture from the crock pot and let it cool.
Once cold, add the ¼ cup cilantro and coconut milk and puree till smooth and creamy.
Warm it before serving and garnish with minced cilantro and more coconut milk, if you need.