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In a large soup pot, heat the oil over medium-high heat until fragrant and swirling.
Add the onions and cook, stirring occasionally, for approximately 10 minutes until browning at the edges.
Add garlic, ginger, cumin, turmeric, and cinnamon, and stir well for 30 seconds.
Add cubed squash, sweet potatoes, carrots, and 6 cups of water.
Bring soup to a boil, reduce heat to medium-low, cover, and cook 45 minutes until vegetables are all very soft.
Remove pot from the heat and stir in the salt and pepper.
Allow to cool for a little while, and use an immersion blender to blend until smooth.
Stir in coconut cream.
If you would like the soup to be a little thinner, you can add up to 1 or 2 more cups of water.
Serve immediately, or leave it on the counter for several hours, and then reheat it just before mealtime.