Preheat oven to 400°F (200°C). Place halved carnival squash cut-side down on a baking sheet and roast for 35–40 minutes until soft. Let cool, then scoop out the flesh and discard the skin.

In a soup pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add garlic and ginger; cook for 1–2 minutes more.

Stir in ground turmeric, then add the roasted squash and stir well to combine with aromatics.

Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes.

Blend the soup using an immersion blender or in batches using a standard blender. Return to the pot if needed.

Stir in coconut milk and season with salt and pepper. Let simmer another 5 minutes before serving.