Saute onion and shallot in avocado oil over medium heat until translucent. Season with cinnamon, ginger, and a couple pinches of salt and pepper. Add to slow cooker with squash, apple, carrot, and 2 1/2 cups of stock. Cover and cook on low for 8 hours. Stir in coconut milk and puree with an immersion blender, add remaining 1/2 cup stock if needed to thin out consistency. Taste and season with salt (start with 1/2 tsp), pepper, and a 5 or 6 dashes of coconut aminos. Add a a squeeze of fresh lemon or a splash of apple cider vinegar, stir to combine and taste for seasoning. Garnish with crumbled bacon, if desired.