Heat oil in pot over medium heat. Add onions and garlic and cook 3 minutes.
Add the butternut squash, salt, pepper, curry paste, cinnamon. Stir until everything is well combined. Cook for 4-5 minutes, stirring occasionally.
Add the chicken broth, coconut milk and maple syrup. Bring to a low boil, then cover pot and simmer for 15 minutes or until squash is fork tender.
Using an immersion blender or a regular blender, blend soup until smooth. I do this in small batches so as to not get burned.
Season to taste and garnish with plain greek yogurt, pumpkin seeds, cracked pepper, cheese whisps.