6 cups butternut squash (or other winter squash of your choice), cubed
1 tablespoon coconut oil
2 shallots, diced
1 tablespoon minced garlic
Sea salt and black pepper, to taste
1 tablespoon curry powder
1/4 teaspoon ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth
3 tablespoons maple syrup (or coconut sugar)
1-2 teaspoons chili garlic paste, optional
Heat oven to 400°F.
Spray baking sheet with non-stick spray. Arrange squash cubes evenly on baking sheet, season with a little salt and pepper, and roast for 20 minutes, turning once or twice.
In a large saucepot, heat coconut oil and add shallots and minced garlic. Stir until translucent, then whisk in curry powder, cinnamon, coconut milk, vegetable broth, and maple syrup. Add the roasted squash and cook for five minutes, or until the squash is soft.
Remove from heat. With an immersion blender, blend mixture until soup is smooth and creamy.
To serve, garnish with croutons or toasted pepita seeds if desired.