In a large soup pot, heat coconut oil over medium heat. Add onion and saute until translucent. Add butternut squash and ginger and saute for an additional 2 minutes.

Add broth, bring to a boil then simmer until butternut squash is tender and easily pierced with a fork. Remove from heat and let cool. Puree in a food processor or vitamix.

Return to soup pot over low heat, add peanut butter, coconut milk and curry powder. Whisk together until well blended.

Serve warm, top with toasted pumpkin seeds, a drizzle of coconut milk and enjoy :)