Roughly chop all veggies. In a large stockpot, sauté onion and garlic in butter or coconut oil on medium-high heat until slightly browned and fragrant. Add celery and apple, toss to coat, and continue sautéing for another few minutes. Add butternut squash, fresh herbs, and vegetable stock. Bring to a soft boil, immediately turning heat down to low. Simmer for 10–15 minutes, until vegetables are soft.

Use a large measuring cup to carefully transfer the soup into a blender in batches and purée until smooth. An immersion blender would also work well here. Once all puréed soup is back in the stockpot, stir in the coconut milk. Salt and pepper to taste. Ladle into bowls, garnishing each with a large dollop of swirled coconut cream and any additional fresh herbs of choice.