Thai-Inspired Butternut Squash Soup with Coconut Milk

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Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, (roughly chopped)
3 cloves garlic, (very roughly chopped)
2 tablespoons roughly chopped fresh ginger, (from a 2-inch (5-cm) knob (see note))
2½ lb pre-cut butternut squash (or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed)
3 large carrots, (cut into 1-inch cubes)
6 cups chicken broth
1½ tablespoons fish sauce
3 tablespoons sugar
2 to 3 tablespoons Thai red curry paste
1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat)
Juice of half a lime, (plus more limes for serving)
¼ teaspoon salt
Sriracha sauce, (for drizzling)
4 scallions, (thinly sliced)
¾ cup salted peanuts, (roughly chopped)
⅓ cup chopped fresh cilantro

1 g per serving

As published by Once Upon a Chef.

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