Thai Butternut Squash Soup

1 Tbsp. olive oil
1 medium sweet onion, chopped
1-2 in. piece of ginger, peeled and grated
2 garlic cloves, pressed or finely minced
1 Tbsp. red curry paste
14.5 oz. can coconut milk
4 C. chicken broth
3 lb. butternut squash, peeled, seeded, and cut into 1 in. cubes
1 lime, juiced
1 tsp. salt
1/3 C. unsalted peanuts, chopped
1/3 C. sliced scallions
whole wheat pitas or flatbread, optional

Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 min. Add ginger and garlic and cook 1 min. or until fragrant. Stir in curry paste and cook another minute.
Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15-20 min. or until squash is tender.
Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve topped with peanuts and scallions with pita or flatbread.

Helpful Tip: If you do not have an immersion blender, simply use a traditional blender. Use extreme caution handling the hot liquid!