1 Tbsp coconut oil
1 onion, chopped
1/2 stock of celery, chopped
2 carrots, chopped
1/2 cup leeks, chopped
2 cloves garlic, chopped
1 Tbps ginger, minced
2 Tbsp curry powder
3 cups peeled butternut squash,can be frozen
5 cups vegetable stock
1 cup lite coconut milk

Saute all veggies except butternut for 5 minutes over medium heat until browned. Add stock and butternut squash. Simmer until squash is tender.
Cool 20 minutes and process all in small batches in food processor until smooth. Return to pan and add coconut milk. Simmer 5 minutes over medium heat and serve.