Curried Butternut Squash Soup with Sweet & Spicy Walnuts

Ingredients

• 1/8 cup virgin olive oil
• 1 cup diced shallots (or white onion)
• 3 whole cloves garlic, chopped
• 1/4 cup minced ginger
• 4 bay leaves
• 1/2 teaspoon crushed red pepper
• 2 1/2 pounds butternut squash, peeled and cut into chunks
• 1 1/2 teaspoons salt
• 1 teaspoon curry powder
• 2 cups of vegetable stock
• 2 tablespoons maple syrup
• 1 15-ounce can low-fat coconut milk
• garnish: freshly chopped chives and sweet and spicy roasted walnuts