Dice the onion and carrots and cook until tender in a pan on the hob. Stir in the garam masala and turmeric and cook for a further 2 minutes. Pour in the creamed coconut and vegetable stock and stir until both are well combined.

Add the roasted squash, cooked carrots and onion mixture into a blender and blitz until smooth. Return the soup to the pan and simmer for 20 minutes. Allow to cool before serving.