Coconut Curry Butternut Squash Soup with Spicy Olive Oil - King's Olive Oil

Ingredients

• ¼ cup plus extra for drizzling Chipotle Infused EVOO (hot)
• or
• 1 cup chopped red onion
• 3 cloves garlic, roughly minced
• ¼ cup minced fresh peeled ginger
• 4 bay leaves
• 2½ pounds butternut squash, peeled, seeded, and cut into chunks
• 1½ teaspoons kosher salt
• 1 teaspoon curry powder
• 2 cups chicken stock, heated
• 1 tablespoon brown sugar, lightly packed
• 1 15-ounce can light coconut milk
• Freshly chopped scallions, for garnish
• Red pepper flakes, for garnish