Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash and onion with 1 tablespoon of the oil in the prepared baking pan. Roast, uncovered, for 20 to 25 minutes or until squash is tender and lightly browned, gently tossing once. Remove from oven.
Meanwhile, in a 4-quart Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add turkey pieces. Cook and stir to brown turkey on all sides. Carefully add broth, carrot, cranberries, and cinnamon to pan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until turkey is done and carrot is tender. Stir in roasted squash mixture, sage, and thyme. Heat through.
To serve, ladle soup into bowls. If desired, garnish individual servings with toasted pecans.