In a 5-6 quart saucepan , heat coconut oil over medium/low heat.
Saute onions and celery for 3-5 minutes until softened. Add white sweet potato, cumin , coconut milk and vegetable stock, bring to a boil. Turn heat down to a steady simmer, cover and simmer for 10-12 minutes until sweet potatoes start to soften.
Add yellow squash and simmer for an additional 10 minutes or until the squash is just tender, do not overcook.
Puree soup in blender or with an immersion style blender until desired consistency. I prefer it silky smooth. Add fresh basil right before serving and blend for to combine, Taste and add salt and pepper as needed.
Serve soup warm as is or with additional thinly sliced fresh basil on top. Add in a teaspoon of turmeric for a richer golden color if desired.