Heat olive oil in a large pot. Sauté onion and garlic until softened. Stir in ginger, turmeric, cumin, and coriander.
Add squash, cauliflower, carrots, and broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until veggies are tender.
Blend half the soup for a creamy-chunky texture. Season with salt and pepper.
