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## Details - ⏲️ Prep time: 25 - 🍳 Cook time: 20 - 🍽️ Servings: 6 ## Ingredients - 1 tablespoon extra virgin olive oil - 1 medium yellow onion chopped (about 1 1/2 cups) - 2 teaspoons kosher salt, divided - 3 tablespoons red curry paste - 2 tablespoons grated fresh ginger (from a 3-inch piece) - 3 medium cloves garlic, minced (about 1 tablespoon) - 4 cups lower-sodium vegetable broth - 1 1/2 pounds butternut squash, cut into 1 1/2-inch cubes (from 2 [20-ounce] package) - 1 15.5-ounce can unsweetened coconut milk, well stirred - 2 tablespoons fresh lime juice (from 1 or 2 limes) - 6 tablespoons crushed salted peanuts - Chopped fresh cilantro and crushed red pepper (optional), for serving ## Directions 1. Heat oil in a large pot over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion starts to brown, 6 to 7 minutes. 2. Add curry paste, ginger, and garlic; cook, stirring, until fragrant, about 1 minute. Add broth and 1 teaspoon salt, scraping up browned bits from bottom of pot. Stir in squash. Bring to a simmer over medium-high. Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes. 3. Remove from heat. Stir in coconut milk, lime juice, and remaining 1/2 teaspoon salt. Use an immersion blender to process until smooth. (Or transfer to a blender, cover with lid, and remove center piece. Place a towel over opening. Process until smooth.) 4. Serve sprinkled with peanuts, cilantro, and, if using, crushed red pepper.