Curried butternut squash soup

In the last year or two I've developed a real fondness for winter squash. I recently tried this soup recipe, and I'm lovin' it.



Ingredients:
1/4 cup olive oil
1 cup diced shallots or onions
3 whole cloves garlic
1/4 cup minced ginger
4 bay leaves
1/2 teaspoon crushed red pepper (I used about 1 teaspoon because the husband likes extra zing!)
2 1/2 pounds butternut squash (about 1 medium), peeled and cut into chunks
1 1/3 teaspoon salt
1 teaspoon curry powder
2 cups chicken stock, heated
1-inch chunk palm sugar (I left this out)
1 15-ounce can low-fat coconut milk

Directions:
1. In a deep pot over medium heat, heat the oil. Add shallots/onions and stir for a few minutes.
2. Add garlic cloves and ginger.
3. When shallots start to soften, add bay leaves and red pepper, and saute for another 2 minutes.
4. Add squash, salt, and curry powder. Stir and cook for about 10 minutes.
5. Turn heat to medium-high and add stock. Cover and bring to a boil. Immediately lower the heat and simmer for 15 minutes. Stir about every 5 minutes, and mash the squash.
6. Add the coconut milk and palm sugar (if used), and cook for another 15 minutes, stirring and mashing every 5 minutes.
7. Remove the bay leaves and continue to mash the squash to the desired consistency. Use an immersion blender if a creamy texture is desired (I prefer to have some chunks).
8. Garnish with chopped chives or curry leaves, if desired.

From Tangy Tart Hot and Sweet by Padma Lakshmi