In a large soup pot, heat olive or coconut oil. Add onion, ginger, and celery. Cook for about 5 minutes until the onions, ginger, and celery are soft
Add turmeric and cook one more minute. Add squash, carrots, and broth. Bring to a boil, then reduce to a simmer and cook for 30 more minutes until the vegetables are soft. Add the coconut milk
Blend the soup with an immersion blender until the soup is smooth.
Season with salt and pepper and serve.