Ginger Squash Soup

1-2 Tbsp unrefined coconut oil
1 acorn squash, skinned and chopped
2 medium carrots, chopped
2 medium onions, chopped
2 celery sticks, chopped
3 garlic cloves, minced
Large piece of ginger root (3-4 inches long), grated
Water to cover
Sea Salt to taste
Minced parsley
Creme fraiche

Saute carrots, onions, celery and garlic in oil. Add squash and ginger. Cover with water and simmer for 30 minutes. Puree and add water to consistency. Serve garnished with parsley and creme fraiche.