heat a tablespoon of oil in a stock pot and add cinnamon stick and ginger. fry for couple of minutes and pick the ginger out. Add onion, celery and pepper and sauté for a minute. Add curry powders, salt, pepper and mustard seeds and butternut squash. give it a toss and add water cook until vegetables become soft. mash with a potato masher and add coconut cream. bring everything back to a gentle simmer and cook until oil begins to separate. Turn the heat off and garnish with a couple of sliced curry leaves while still hot.
