Whisk the broth and arrowroot starch together in a bowl and set aside.
Using a medium pot or dutch oven, heat the avocado oil over medium heat. Saute the onion and garlic for 2-3 minutes.
Add the butternut squash and saute for 3-4 minutes to lightly soften.
Pour in the broth and stir to combine. Bring the mixture to a boil and reduce to a medium-low simmer. Simmer for 12-15 minutes or until the butternut squash is soft. Allow to cool slightly before blending with an immersion blender until smooth (alternatively, you can blend in a blender and return to the pot).
After the soup base is blended, add the broccoli, carrot, salt, and pepper. Stir well to combine and return to a medium simmer. Simmer for 10 minutes or until the broccoli is soft.
Stir in the coconut cream, nutritional yeast, and turmeric. Stir to combine and allow to cook on low for another minute. Season further to taste.
Serve in bowls topped with bacon if desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.