Butternut Squash Corn Soup

0 Heat 1 tbsp oil in a large dutch oven or soup pot over medium low heat. Add in the garlic, ginger and onion and sauté for 3-4 minutes until fragrant and onions are beginning to become soft. Add in the carrot and celery and sauté for 3-4 more minutes, adding more oil as needed. Add in the cubed squash with 1/2 cup of the water. Cover and steam for 8-10 minutes until the squash is fork tender. 
1 Remove the lid and add in the canned coconut milk, remaining water, beans, corn, spices and tomato paste. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 10 minutes uncovered.
2 Stir in the maple syrup and lemon juice and season to taste. Serve hot topped with a sprinkle of parsley and fresh avocado.