In a large stockpot over medium heat add 1 tablespoon of oil.
When hot, add the shallots, ginger, and garlic. Cook for 5 minutes, stirring occasionally, careful not to burn.
Add coconut milk, curry paste, maple syrup, and butternut squash puree. Bring to a boil, then reduce heat to low and cook for 20 minutes. Add salt.
Next, carefully pour the soup into a blender, and blend until a uniform creamy texture is achieved. Taste, and add more salt if needed, then blend again.
To serve, top with your favorite garnishes.