Add oil, carrots, celery, onions, and garlic in a large pot. Heat on medium high heat, stirring frequently until onions are transparent.
Celery and carrots will not be cooked through and will finish cooking as the soup heats. Add butternut squash, spices and broth to your stock pot. Mix well. Heat on medium high and bring ingredients to a boil.
Cover your soup and reduce heat to simmer. Simmer on the stove for 45 minutes or until carrots are soft.
Remove from heat. Use a potato masher to mash the vegetables. Use an immersion blender to carefully puree the soup.
Alternatively you can use a food processor or blender, but be very careful as the soup is hot. If necessary, cool soup, blend and then return to the pan and reheat.
Season with salt and serve with shredded cheese if desired.
