Preheat oven to 400°F. Cut acorn squash in half and scoop out the seeds. Rub both halves with olive oil, little salt and black pepper. Bake 50-75 minutes or until cooked. Once it's cooked, cool down, remove the skin and cut into big chunks to be ready for the soup.
Cut off the green part of the leek, peel off the outer layer. Dice leek and garlic, set aside separate from each other. Chop carrots and celery root, set aside. Peel, core and cube the apple.
Heat olive oil over medium heat in a large pot or dutch oven. Add leeks, cook until translucent. Add celery and carrots. Continue cooking for another few minutes. Add diced garlic and continue cooking for one more minute. Add cubed apple, dry ginger, curry and cook for few more minutes mixing with wooden spoon really well.
Poor the broth, cover, bring to boil and simmer on medium-low heat for about 2o minutes or until celery and carrots are soft.
Turn off the heat to reduce the burns in case if there will be splashes. Add cooked acorn squash and ½ teaspoon of salt. Blend everything until smooth using the immersion blender. Be very careful during this process! Add coconut milk and one teaspoon of sugar or other sweetener and blend on lower speed until all ingredients well combined.
Turn back on the stove and let the soup simmer for another 10 min. We need to bring all ingredients to at least 165 degrees for all falvours blend well together and for storing the soup safely. Give it a taste, add more salt if needed. Enjoy!