Curried Butternut Squash Soup

Scaled for 4 portions · 8 steps

1 tbspcoconut or avocado oil2medium shallots ((thinly diced))2 clovegarlic, minced ((2 cloves yield ~1 Tbsp or 6 g))6 cuppeeled & chopped butternut squash ((1 small butternut squash yields ~6 cups or 840 g))1 pincheach sea salt + black pepper ((plus more to taste))1.5 tbspcurry powder0.25 tspground cinnamon114-ounce can light coconut milk2 cupvegetable broth (DIY or store-bought)1–3 tbspmaple syrup ((or sub coconut sugar))1–2 tspchili garlic paste ((optional))—Toasted pumpkin seeds—Chili garlic paste—Full-fat coconut milk

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