Coconut Curry Squash Soup | Growing Chefs! Ontario

Ingredients

• 1 tablespoon grapeseed oil
• 1 large shallot, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups butternut squash, peeled and diced
• 1 tablespoon red curry paste
• 1/4 cup cilantro leaves
• 1 teaspoon ground cinnamon
• 1 can of coconut milk
• 4 cups vegetable broth
• 1 tablespoon maple syrup
• Salt to taste