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Preheat your oven to 400°F.
In a bowl, toss the diced butternut squash with a bit of avocado oil and season lightly. Spread it out on a baking sheet.
Roast the squash for about 30 minutes, or until it becomes slightly caramelized and tender.
While the squash is roasting, slice the celery (including the leaves), slice the carrot, and dice the onion.
In a large pot, heat 2 tablespoons of avocado oil over medium heat.
Add the sliced carrots, celery, and diced onion to the pot. Season with kosher salt and black pepper, and sauté until the vegetables are tender, about 6 to 7 minutes.
Stir in the minced garlic, minced ginger, and red curry paste, and sauté for an additional minute.
Pour in the coconut milk and add the 4 cups of stock to the pot.
Once the butternut squash is roasted, add it to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for 25 to 30 minutes to allow the flavors to meld.
Taste and adjust the seasoning with a pinch of salt if necessary.
Blend the soup in a blender until it reaches a silky smooth consistency.
For an extra smooth texture, pass the pureed soup through a fine mesh strainer.
Serve the soup hot, garnished with chopped chives and cilantro if you like.