Name: Thai Curry Butternut Squash Soup
Total time: 60 min
Yield: 4
Ingredients: 3 tablespoons coconut oil; 1 sweet onion, (diced); 4 garlic gloves, (minced); 1 teaspoons freshly grated ginger; 2 tablespoons red curry paste; 3 cups low-sodium vegetable stock; 4 cups uncooked butternut squash, ((1-inch) cubes ); 1 (14 ounce) can coconut milk; 1 lime, (juiced); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup torn fresh cilantro for serving; 1/3 cup chopped roasted peanuts for serving