Butternut Squash Chickpea Curry

Sauté onions, carrots, and celery in a generous amount of olive oil and sea salt until soft. Add the curry paste, curry powder, cumin, turmeric, and salt. Cook and stir until the spices are fragrant. Add the butternut squash and cook for a few minutes until softened. Using an immersion blender or a regular blender, puree the mix in batches and pour back into the pot. Then add the coconut milk, tomatoes, and chickpeas and bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes with frequent stirring. Add more spices as needed before serving.