1medium butternut squashcooked, peeled, seeded, and cut into chunks
1tablespoonyellow curry powder
2teaspoonsgrated fresh ginger or 1/2 teaspoon ginger powder
1(5.4-ounce) cancoconut cream
Drizzle olive oil into Dutch oven or stockpot set over medium heat. Add celery, onion and garlic and cook until the onion is fragrant, about 3 minutes. Add butternut squash, vegetable stock, curry powder, ginger, and coconut cream. Stir to combine and then simmer until heated throughout, about 10 minutes.
Blend soup until smooth using an immersion blender, blender, or food processor.