Adapted from Minimalist Baker
1 tablespoon vegetable oil
1 shallot (thinly diced)
2 cloves garlic (minced)
1 small butternut squash (equal to about six cups)
1 and 1/2 teaspoons curry powder
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
salt and pepper to taste
1 (14-oz) can light coconut milk (I used full fat.)
2 cups vegetable broth (I used a 32-oz. carton.)
1 tablespoon maple syrup
Heat a large pot over medium heat and add oil, shallots, and garlic. Sauté for 2 minutes.
Add butternut squash and season with salt and pepper, curry powder, cinnamon, and turmeric. Stir to coat and cook for about 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, and maple syrup and bring to a low boil over medium heat.
Reduce heat to low and simmer for about 15 to 20 minutes until the butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.
Continue cooking for a few more minutes over medium heat.