In a soup pot, heat coconut oil over medium heat then add garlic, onion, butternut squash and jalapeno pepper. Saute until soft, or about 10 minutes. Add the stock to the vegetable mixture, cover and bring to a boil. Turn the heat down to medium and simmer for 20 minutes. Add beans and salt then add coconut milk. Add lime juice at the end to brighten the flavor and serve hot with additional jalapeno if desired.