Soften, peel, and chop butternut squash: use a small knife to poke holes in the squash every few inches, then place on a microwave safe dish and microwave for 5 minutes. Once the skin has softened a bit, use a peeler to easily remove skin and discard. Cut squash in half, remove seeds, then chop squash meat into 1-inch cubes.
Chop onion; peel and chop carrots.
In a large pot, saute onion and carrots in coconut oil or butter for five minutes over medium-high heat, then add squash and saute for another minute. Add in broth and allow to simmer for 15 minutes, or until squash and carrots are softened.
Working in batches, blend the mixture in a blender, or use an immersion blender. Return to pot and add spices, salt and pepper, and coconut milk. Bring to a boil and then remove from heat.
Serve with plenty of parmesan and crusty bread.