Thai Coconut Curry Butternut Squash Soup - Pahl's Market - Apple Valley, MN

Ingredients

• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 teaspoon ginger, freshly grated
• 1 1/2 tablespoons Thai red curry paste
• 2 cups chicken or vegetable broth
• 4 cups butternut squash, peeled, seeded, and cut into 1″ cubes
• 1 (15-ounce) can coconut milk
• Juice of 1/2 lime
• 1/2 teaspoon Sriracha, optional
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup cilantro, chopped, to garnish
• 1/3 cup unsalted, dry-roasted peanuts, chopped, to garnish