Thai Butternut Soup
"If you can't find frozen pureed squash, you can cook this soup with 4 cups cubed butternut squash. Just add 5 extra minutes to the cooking time in step 2...."
INGREDIENTS
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1 teaspoon canola oil
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1 cup chopped onion
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2 1/2 teaspoons red curry paste
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1 1/2 teaspoons minced fresh garlic
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1 teaspoon minced fresh ginger
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1 cup fat-free, lower-sodium chicken broth
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2 teaspoons brown sugar
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2 (12-ounce) packages frozen pureed butternut squash
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1 (14-ounce) can light coconut milk
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1 1/2 teaspoons fish sauce
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1/4 teaspoon salt
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1/2 cup chopped unsalted, dry-roasted peanuts
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1/4 cup cilantro leaves
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1 lime, cut into 8 wedges
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