Curried Butternut Squash Soup

Directions

1. 1
   Heat a large pot over medium heat.Once hot, add oil, shallots, and garlic. Saut for 2 minutes, stirring frequently.
2. 2
   Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
3. 3
   Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.Use an immersion blender, or transfer soup to a blender, and pure on high until creamy and smooth. If using a blender, return soup back to pot.Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
4. 4
   Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.