Butternut Squash-Lentil Stew Recipe

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups finely chopped onions
• 1 teaspoon finely chopped gingerroot
• 2 lb butternut squash, peeled, cubed (5 cups)
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
• 2 tablespoons red curry paste
• 1/2 cup creamy peanut butter
• 2 teaspoons fish sauce
• 2 tablespoons lime juice
• 1/2 teaspoon pepper
• 1 cup dried red or green lentils, sorted, rinsed
• Chopped fresh cilantro, if desired
• Chopped peanuts, if desired