Cut the butternut squash in half and roast at 400 degrees until soft. Set aside to let cool. Once cool, dice.

Heat coconut oil in a large pot. Add the carrot, celery, and onion. Cook until the vegetables begin to soften, about 4 minutes.

Add the broth, butternut squash, and salt and pepper.

Bring to a boil, then reduce heat and simmer until all vegetables are soft, about 30 minutes.

Transfer soup into an immersion blender and puree soup. Serve warm.