Thai Butternut Squash and Red Curry Soup

Directions

1. In a large saucepan, heat oil over medium heat. Cook onion, until golden, about 6 minutes. Stir in garlic, curry paste, salt and lime leaves; cook one minute more.
2. Stir in broth, scraping any brown bit from the bottom of the pan. Add squash and bring to a boil. Reduce heat to maintain a simmer, cover and cook until squash is tender, about 15 minutes. Remove from heat and let stand for 10 minutes
3. Transfer half of the soup to a blender and process until smooth. Pour back into saucepan. 
4. Ladle soup into 4 bowls. Drizzle coconut cream over each bowl and top with coconut chips, basil, cilantro and peanuts (if using).