Heat a large pot over medium-low heat and add coconut oil.
Once the oil is melted, add in the onions and garlic with a pinch of salt and stir.
Cook until the onions are soft and translucent, about 10 minutes.
Add in the ginger and curry paste and stir until it is incorporated. Cook for 5 minutes.
Add the squash cubes, carrots, and celery. Gently cook over low heat, until they lightly start to soften. Cook for about 5 minutes.
Add water or vegetable broth and cover, simmering the vegetables for 30 minutes or so, or until tender.
Turn off the heat and add the almond milk.
Very carefully, pour half the mixture into the blender (depending on how large your blender is).
If you have a hand-held immersion blender, you can use that as well (I recommend using this tool if you have it!).
Blend until the soup is smooth and pureed.
Pour it back into the pot and turn the heat on low.
Serve the soup with a garnish of pumpkin seeds or cilantro (optional).
