Preheat oven to 400 degrees. Place halved squash on a lined baking sheet and brush with 1 tablespoon olive oil. Roast for 40 minutes or until soft throughout.
In a large pot sauté onions until translucent. Add minced garlic to the pot and sauté until fragrant. Season with salt, pepper, turmeric and nutmeg, stirring well. Turn heat off.
When the squash is done roasting, scoop the flesh out of the skin and add into the pot with the onions and garlic. Cover the veggies with vegetable stock and bring to a boil. Turn off the heat and blend with an immersion blender. Add coconut cream and stir.
Garnish with an additional drizzle of cream, crack of black pepper, fresh dill, and croutons or roasted chickpeas.