Spicy Butternut Squash Soup

Ingredients (14)

• 2 tablespoons extra virgin olive oil
• 4 cups 1/2-inch cubed butternut squash about 1, 2 1/2 pound butternut squash or 32 ounces pre-cubed
• 1 medium yellow onion chopped
• 3 tablespoons Thai red curry paste (I used Thai Kitchen brand)
• 1 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper use more for a spicier soup
• 1 tablespoon minced garlic about 3 cloves
• 1 (14-ounce) can reduced sodium vegetable broth
• 1 (14-ounce) can light coconut milk
• 3 tablespoons creamy peanut butter or cashew butter swap for sun butter or omit if there is an allergy
• 1 tablespoon rice vinegar
• 1/2 tablespoon coconut sugar or light brown sugar or honey
• For serving: chopped fresh cilantro or toasted pepitas