Thai Butternut Squash Soup | Food Stuff

Ingredients

• 1 3-pound butternut squash soup, peeled, seeded and cut into 1 inch cubes
• 1 to 2 (14.5 oz) cans coconut milk
• 1 1-2 inch piece fresh ginger, peeled and grated
• 2 cloves garlic, minced
• 1 lime, juiced
• 4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 2 tablespoons red curry paste
• 1 teaspoon salt
• 1/3 cup sliced scallions
• 1 medium sweet onion, chopped
• 1/3 cup unsalted peanuts, chopped
• 3 whole wheat pitas or flabreads, halved