Thai Butternut Squash Soup

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion, chopped, 1 1/2 cups
• 3 cloves garlic, minced, 1 Tbsp
• 1 Tbsp peeled and minced ginger
• 1 1/2 Tbsp Thai red curry paste
• 5 cups low-sodium chicken broth
• 1 butternut squash, peeled, seeded and diced into 3/4-inch cubes
• 1 Tbsp brown sugar
• Salt
• 1 cup coconut milk, divided
• 1 Tbsp fresh lime juice
• 1/2 cup chopped honey roasted or unsalted peanuts, for serving
• 1/4 cup chopped fresh cilantro, for serving
• Red pepper flakes, for serving, optional

Directions

1. Warm the olive oil in a large pot set over medium heat. Add the onion and cook for 5 minutes, then stir in the garlic and ginger and cook for 1 minute. Add the Thai red curry paste and cook for 1 minute longer.
2. Pour in the chicken broth, stirring as you go and loosening anything tasty from the bottom of the pot. Add the squash and sugar, then season with salt to taste.
3. Bring the soup to a boil over medium-high heat. Lower the heat to medium-low, cover the pot, and let it simmer, stirring now and then, until the squash is very tender, about 15 – 20 minutes.
4. Stir in 2/3 cup coconut milk and the lime juice. Blend the soup with an immersion blender until smooth. Taste, and add more salt if it needs it.
5. Serve warm, finishing each bowl with the remaining coconut milk, peanuts, cilantro and red pepper flakes.