Heat oil in a large saucepan over medium heat. Add onion and cook until it softens, 3 to 4 min. Stir in squash, celery, garlic and pepper; cook 2 min. Add vegetable broth. Bring to boil, then reduce heat to low. Simmer uncovered, about 25 min., or until squash is fork-tender.
Use an immersion blender to purée until smooth. Reheat the soup before serving.
After puréeing the soup, stir in 1 tbsp (15 mL) finely grated ginger and 1 tsp (5 mL) hot pepper flakes for a warm, spicy kick.
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