in a large saucepan, heat oil to medium low.

add garlic, onions and a pinch of salt, stirring until translucent. About 3 to 5 minutes.

add squash, carrots, potato and broth, bring to a boil.

lower heat to simmer, and cook for 30 - 35 minutes, or until the vegetables can be easily pierced with a fork.

remove from heat and add the coconut milk.

puree the soup using either an immersion mixer or regular blender.

season the pureed mixture with salt, pepper and other spices of your choosing.