First you'll need to peel the squash, de-seed it and cut it into chunks.
Place a large pot over medium-high heat and add the coconut oil.
Toss in the onions, once they become golden, add in the ginger, garlic, turmeric, cinnamon, black pepper and salt.
Mix everything around so it’s coated in the spices. If your pot is becoming too dry, add a bit more coconut oil.
Add in the carrots and chopped squash, toss to mix all together.
Pour in the coconut milk and broth. Stir. Bring to a boil, cover the pot and simmer for 20 minutes.
After 20 minutes, blend the soup in a blender (or use a hand blender) until it’s creamy. Be very careful as the soup will be scorching hot. You also can let the soup cool down for a little bit (5-10 minutes) before you blend it, if you prefer.
Once blended, taste and re-season with salt and pepper if needed.
Ladle into bowls and garnish with any of the toppings that you'd like.