Cut squash in half lengthwise and lay face up on baking sheet. Drizzle lightly with olive oil and sprinkle 1/2 tablespoon of the turmeric on both sections. Roast at 375 degrees for 1 hour until the squash is tender. The darker the color the sweeter & richer the flavor. Once roasted set aside to cool.
In a large skillet set to medium heat, add 2 tablespoons of olive oil. Add chopped vegetables to the skillet and sauté together in the following order, carrots, celery, onion. Some vegetables take longer to get tender than others.
Once vegetables are cooked tender, make space in the center of the skillet. Mix remaining spices together first and pour in the center of the skillet. Warm the spices until fragrant and pour in vegetable broth, coconut milk and honey. Simmer on low heat for 15 minutes. Allow to cool.
Use a blender and blend together the roasted squash and remaining ingredients in batches until smooth. Add the blended soup in a stock pot heat until warmed.