Heat large pot over medium heat. Add Redstone EVOO, shallots, and garlic. Salute for 2 minutes stirring frequently. Add butternut squash, curry powder, and ground cinnamon, season with Redstone salt and pepper to taste. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, Redstone Maple Balsamic. Bring to low goal over medium heat until squash is tender. Puree in blender until smooth. Taste and adjust seasonings. Serve hot with garnish. Optional: Chili garlic paste or toasted pumpkin seeds.