Thai Curry Butternut Squash Soup

Ingredients:    ½ large butternut squash (4 cups, chopped)  1 tablespoon olive oil + more for drizzling on squash  1 ½ cups chopped onion  1 clove garlic minced

Ingredients continued:  2 ½ teaspoons minced ginger  15 oz. can coconut milk full fat  4 oz. Thai red curry paste  4 cups low sodium vegetable broth

Ingredients continued: 2 tablespoons  PB2 or peanut butter cilantro and chopped peanuts for garnish

 Slice butternut squash in half. Remove seeds and stringy bits. Put squash on a baking sheet. Drizzle olive oil on top. Roast at 400° for 40 minutes. After squash cools, peel skin off.

 Heat tablespoon of olive oil in pan. Add chopped onion. Cook until translucent. Add garlic and ginger, and cook a minute longer.

 Add coconut milk, curry paste, vegetable broth, and peanut butter and cook about 10 minutes so flavors meld together.

 In a food processor, combine butternut squash and curry broth mixture, and mix until smooth. You will need to work in batches. Return soup to the stove to heat.

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