Heat soup pot on medium heat with coconut oil and sliced onions. Sauté on medium heat until onions are caramelized, 8-10 minutes.
Add minced garlic and bay leaves and sauté 1-2 minutes.
Add paprika, cinnamon, nutmeg and sauté 1 minute.
Fold in the ground lamb and sauté until the lamb is just about browned.
Add fire roasted tomatoes, butternut squash, and broth. Cover and let soup simmer for at least 15 minutes until squash is tender.
Fold in chopped chard and simmer another 5 minutes.
Remove from heat, remove bay leaves for service, and finish with coconut milk, salt, and pepper.