Butternut Squash Soup, curried

Ingredients

1 tablespoon olive oil
1 medium yellow onion chopped (about 1 1/2 cups)
2 teaspoons kosher salt, divided
3 tablespoons red curry paste
2 tablespoons grated fresh ginger (from a 3-inch piece)
3 medium cloves garlic, minced (about 1 tablespoon)
4 cups lower-sodium vegetable broth
1 1/2 pounds butternut squash, cut into 1 1/2-inch cubes (from 2 [20-ounce] package)
1 15.5-ounce can unsweetened coconut milk, well stirred
1 12-ounce package silken tofu, drained
2 tablespoons fresh lime juice (from 1 or 2 limes)
6 tablespoons crushed salted peanuts
Chopped fresh cilantro and crushed red pepper, for serving (optional)

Instructions

Heat oil in a large pot over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion starts to brown, 6 to 7 minutes.

Add curry paste, ginger, and garlic; cook, stirring, until fragrant, about 1 minute. Add broth and 1 teaspoon salt, scraping up browned bits from bottom of pot. Stir in squash. Bring to a simmer over medium-high. Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes.

Remove from heat. Stir in coconut milk, tofu, lime juice, and remaining 1/2 teaspoon salt. Use an immersion blender to process until smooth. (Or transfer to a blender, cover with lid, and remove center piece. Place a towel over opening. Process until smooth.)

Serve sprinkled with peanuts, cilantro, and, if using, crushed red pepper.

Notes

Nutrition Facts (per serving)
175 Calories
9g Fat
21g Carbs
6g Protein