Thai Peanut Butternut Squash Soup — Featherstone Nutrition

Ingredients

• 2 Tbsp avocado oil (or other oil)
• 2 10 oz packages frozen butternut squash, steamed
• 1 onion (diced)
• 1 jalapeno (diced)
• 1/2 Tbsp fresh ginger (chopped)
• 1/2 tsp salt
• 32 oz vegetable broth
• 1 cup peanuts (dry roasted)
• 1 cup red lentils (dry)
• 1/2 cup low fat coconut milk
• 2 – 3 Tbsp red curry paste (I used 2)
• juice of 1 lime
• Top with: crushed peanuts (sriracha, and more coconut milk, if desired)