Thai Curried Butternut Squash Soup by Piping Pot Curry

– 1 tbsp Oil
– 1 cup Yellow Onion, diced
– 3 clovesGarlic, minced
– 1 tbsp Ginger, minced
– 2 lbs Butternut Squash (peeled, seeded and cut into pieces, about 6 cups)
– 1 tbsp Red curry paste (adjust more to taste)
– 1.5 cupsVegetable broth
– 1/2 canCoconut milk (14 oz canned full fat)
– 1/2 tsp Salt (adjust to taste)
– Black Pepper (add to taste (optional)
– 1/2 Lime (juice)
– 2 tbsp Roasted peanuts, chopped
– 2 tbsp Coconut milk
– 2 tbsp Cilantro, chopped
– Red Chili flakes (optional)

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min