Ingredients:
- 1 Tbs olive oil
- 1 medium sweet onion, chopped
- 1 piece ginger (1-2 inches) peeled and grated
- 2 cloves garlic, minced
- 1 Tbs red curry paste
- 1 can (14.5 oz.) coconut milk
- 4 cups low-sodium chicken broth
- 3 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
- 1 lime, juiced (about 3 Tbs)
- 1 tsp salt
- 1/3 cup unsalted peanuts, chopped
- 1/3 cup sliced scallions
Directions:
- Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. 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 minutes or until squash is tender.
- Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts and scallions. Add whole-wheat pitas or flatbread as a side if not on a gluten free diet.