Set a saucepan on a low-medium heat and add the olive oil. Next, add the carrots, celery and onion and cook for a few minutes until them become translucent, stirring often so that they don’t stick to the pan.
Next add in the butternut squash, coconut milk and season with sea salt and black pepper.
Bring the mixture to the boil, then turn down and simmer for 30-40 minutes.
Add the soup to a powerful blender and mix to desired consistency. Garnish with some extra coconut milk if desired.