Preheat oven to 400° and roast the pumpkin, squash and garlic for 50-60 minutes or until tender when poked with a fork.
In large soup pot, heat the coconut oil over medium heat. Add celery root, carrots and ginger and saute untill browned. Add Hawaij spice, and stir. Quickly add the liquids, lower heat and cover.
Peel the roasted pumpkin and squash and add to the soup. Use 4-5 of the garlic cloves and save the rest for other uses. Simmer and stir occasionally untill aromatic. Carefully blend using an emersion blender. Adjust spices to taste. Garnish with a sprig of dill. (Recipe #660)