Heat the coconut oil in a large pot, over medium heat. Add the onion, fennel, carrots, and squash and saute for 3-5 minutes until veggies begin to soften. Add the garlic, ginger, turmeric, salt, and pepper and stir for about 2 minutes.
Add the broth and coconut milk. Bring the mixture to a boil, cover, turn the heat down and simmer for 15-20 minutes until carrots are tender.
Once the soup is cooked, let it cool for a bit and then add batches to a blender and blend until velvety smooth. (You may also use an immersion blender.) Taste and adjust seasonings to your liking.
Serve immediately with a gallop of plain Greek yogurt, fresh cilantro, or chopped nuts, and ENJOY!