Thai Butternut Squash Soup

Name: Thai Butternut Squash Soup
Ingredients: 1 tablespoon olive oil; 1 medium sweet onion, chopped; 1 piece fresh ginger (1 to 2 inches), peeled and grated; 2 cloves garlic, minced; 1 tablespoon red curry paste (such as Thai Kitchen); 1 can (14.5 ounces) coconut milk; 4 cups low-sodium chicken broth; 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes; 1 lime, juiced (about 3 tablespoons); 1 teaspoon salt; 1/3 cup unsalted peanuts, chopped; 1/3 cup sliced scallions; 3 whole wheat pitas or flatbreads, halved

INGREDIENTS

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1 tablespoon olive oil

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1 medium sweet onion, chopped

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1 piece fresh ginger (1 to 2 inches), peeled and grated

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2 cloves garlic, minced

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1 tablespoon red curry paste (such as Thai Kitchen)

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1 can (14.5 ounces) coconut milk

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4 cups low-sodium chicken broth

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3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes

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1 lime, juiced (about 3 tablespoons)

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1 teaspoon salt

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1/3 cup unsalted peanuts, chopped

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1/3 cup sliced scallions

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3 whole wheat pitas or flatbreads, halved

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