Preheat oven to 375 degrees F.

Roughly dice peeled onion and carrots into small pieces. Peel butternut squash, reserving seeds, and slice in finger-length strips.

In small baking tray, arrange seeds and drizzle with around 1 tablespoon olive oil, roasting for 5 minutes before shaking, and roasting for another 5 minutes until golden brown. Set aside.

Bring large saucepan with 3 tablespoons olive oil to medium heat. Toss in onion and carrots, stirring occasionally to cook down; around 10 minutes.

Add veggie broth and 2 cups distilled water. Bring to boil, then reduce to simmer.

Add squash and turmeric and cook, covered, for 25 minutes, at which point the squash will give easily to a fork.

Remove saucepan from heat, add coconut cream and thoroughly blend all ingredients using immersion blender.

Serve into individual bowls and sprinkle with and roasted seeds.