Halve butternut squash and place in a microwavable dish with about a half cup of water. Microwave on high for six to eight minutes, or until tender (time will depend on microwave and size of squash). Peel squash and cut into large cubes. Set aside.
In a large, heavy-bottomed pot over medium heat, sauté onion, celery, and garlic in olive oil until wilted, about four minutes. Add butter, ginger, and parsley and continue sautéing for another five minutes. Add squash, applesauce, and seasonings and continue to cook for 10 minutes, stirring occasionally. When everything is soft, use an immersion blender to purée mixture to desired consistency. Add coconut milk until squash reaches desired creaminess and serve.
TIP: Try substituting finely diced fresh apples for the applesauce.