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Thai-Style Butternut Squash Soup with Coconut Milk

kept byjbrudy

2 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
3 cloves garlic, very roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
2-1/2 lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 large carrots, cut into 1-inch cubes
6 cups chicken broth, best quality such as Swanson
1-1/2 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons Thai red curry paste
1 (14-oz) can unsweetened coconut milk (preferably not low fat)
Juice of half a lime, plus more limes for serving
1/4 teaspoon salt
Sriracha sauce, for drizzling
4 scallions, thinly sliced
3/4 cup salted peanuts, roughly chopped
1/3 cup chopped fresh cilantro



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