1 Tbsp (15 ml) coconut or grape seed oil
2 shallots, thinly diced (~40 g)
2 cloves garlic, minced (1 Tbsp or 6 g)
6 cups (840 g) butternut squash (~ 1 small butternut squash)
Pinch each sea salt + black pepper, plus more to taste
1 1/2 Tbsp (12 g) curry powder
1/4 tsp ground cinnamon
1 14-ounce (414 ml) can light coconut milk
2 cups (480 ml) vegetable broth
2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar)
optional: 1-2 tsp chili garlic paste
Toasted pumpkin seeds
Chili garlic paste
Full fat coconut milk