Chop 1 cup of onion, 2 cloves of garlic, and a 1-inch piece of peeled fresh ginger.
Heat a large stockpot over medium heat, then add 1 tablespoon of oil.
When hot, add the onion, garlic, and ginger. Cook for 5 minutes, stirring occasionally, careful not to burn.
Add one can of coconut milk, 2 tablespoons of curry paste, 1 teaspoon of maple syrup, and the 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.