Sauté the onions and carrots over medium heat to medium-high heat in the oil until the onions become translucent and slightly golden brown on the edges.
Once your squash is prepared, place all the ingredients for the soup into a large soup pot and bring it to a boil. Reduce heat to a simmer and cook until the carrots are soft enough to blend. Stir occasionally.
Blend the soup, using an immersion blender. Or transfer a bit at a time into a regular blender and blend in batches. However, if you do this, make sure to let the soup cool first. Hot blenders tend to explode from the build-up of steam/pressure.
Serve with a couple of slices of crusty garlic bread or naan.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.