Thai Butternut Soup

This is a recipe from Cooking Light March 2013. It calls for frozen pureed butternut squash, it you can't find it, you can use 4 cups cubed butternut squash, just add extra cooking time. The recipe is delicious and according to Cooking Light only has 302 calories.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 1  cup onion, chopped
• 2 1⁄2 teaspoons red curry paste
• 1 1⁄2 teaspoons fresh garlic, minced
• 1  teaspoon fresh ginger, minced
• 1  cup chicken broth, fat free, lower sodium
• 2  teaspoons brown sugar
• 2 (12 ounce) packages  frozen pureed  butternut squash
• 14  ounces light coconut milk
• 1 1⁄2 teaspoons fish sauce
• 1⁄4 teaspoon salt
• 1⁄2 cup  dry-roasted unsalted peanuts, chopped, I do not use
• 1⁄4 cup cilantro leaf
• 1  lime, cut in 8 wedges

Directions

1. Heat a medium sauce pan over medium high heat.
2. Add oil swirl to coat.
3. Add onions;saute 3 minutes.
4. Add curry paste, garlic and ginger and saute for 45 seconds, stirring constantly.
5. Add broth and next 5 ingredients(through salt).
6. Bring to boil.
7. Cover, reduce heat and simmer for 5 minutes.
8. Stir frequently.
9. With a stick blender, process until mixture is smooth.
10. Spoon 1 cup into 4 bowls.
11. Top with chopped peanuts(if using) and 1 tablespoon cilantro leaves.
12. Serve with lime wedges.