Thai Butternut Soup

• 1 tablespoon canola oil
• 1 cup onion, chopped
• 2 12 teaspoons red curry paste
• 1 12 teaspoons fresh garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 cup chicken broth, fat free, lower sodium
• 2 teaspoons brown sugar
• 2 (12 ounce) packagesfrozen pureed butternut squash
• 14 ounces light coconut milk
• 1 12 teaspoons fish sauce
• 14 teaspoon salt
• 12 cup dry-roasted unsalted peanuts, chopped, I do not use
• 14 cup cilantro leaf
• 1 lime, cut in 8 wedges

1. Heat a medium sauce pan over medium high heat.
2. Add oil swirl to coat.
3. Add onions;saute 3 minutes.
4. Add curry paste, garlic and ginger and saute for 45 seconds, stirring constantly.
5. Add broth and next 5 ingredients(through salt).
6. Bring to boil.
7. Cover, reduce heat and simmer for 5 minutes.
8. Stir frequently.
9. With a stick blender, process until mixture is smooth.
10. Spoon 1 cup into 4 bowls.
11. Top with chopped peanuts(if using) and 1 tablespoon cilantro leaves.
12. Serve with lime wedges.

canola oil, onion, red curry, fresh garlic, fresh ginger, chicken broth, brown sugar, butternut squash, light coconut milk, fish sauce, salt, peanuts, cilantro leaf, lime

Taken from www.food.com/recipe/thai-butternut-soup-501670 (may not work)