Thai Butternut Soup

• 1 teaspoon canola oil
• 1 cup chopped onion
• 2 1/2 teaspoons red curry paste
• 1 1/2 teaspoons minced fresh garlic
• 1 teaspoon minced fresh ginger
• 1 cup fat-free, lower-sodium chicken broth
• 2 teaspoons brown sugar
• 2 (12-ounce) packages frozen pureed butternut squash
• 1 (14-ounce) can light coconut milk
• 1 1/2 teaspoons fish sauce
• 1/4 teaspoon salt
• 1/2 cup chopped unsalted, dry-roasted peanuts
• 1/4 cup cilantro leaves
• 1 lime, cut into 8 wedges

1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; saute 3 minutes. Add curry paste, garlic, and ginger; saute 45 seconds, stirring constantly.
2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
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canola oil, onion, red curry, fresh garlic, fresh ginger, chicken broth, brown sugar, frozen pureed butternut squash, light coconut milk, fish sauce, salt, peanuts, cilantro, lime

Taken from www.myrecipes.com/recipe/thai-butternut-soup (may not work)