Hello Everyone, 
Even though it still feels like summer in the middle of the day here in Southwest Colorado, the seasons are changing and it is time to start cooking and eating accordingly!  This type of soup is the perfect thing to do with that butternut squash sitting on your kitchen counter.  

Curried Butternut Squash Soup

• 1 Tbsp coconut or avocado oil
• 2 medium shallots (thinly diced)
• 2 cloves garlic, minced 
• 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
• 1 pinch each sea salt + black pepper (plus more to taste)
• 1 1/2 Tbsp curry powder
• 1/4 tsp ground cinnamon
• 1 14-ounce can light coconut milk
• 2 cups vegetable broth 
• 1-3 Tbsp maple syrup 
• 1-2 tsp chili garlic paste (optional)
• Heat a large pot over medium heat.
• Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
• Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
• Add coconut milk, vegetable broth, maple syrup 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 purée 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.
• Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh. 
• Courtesy of Minimalistbaker.com