Thai Butternut Squash Soup

INGREDIENTS

3 tbsp

olive oil

sweet onion (, diced)

1/4 cup

red curry paste

1/4 tsp

crushed red pepper flakes

1 tbsp

freshly grated ginger

garlic cloves (, minced)

3 cups

uncooked butternut squash (, peeled, cut into 1”cubes,)

large sweet potato (, peeled, cut into 1”cubes)

medium carrots (, peeled and chopped)

4 cups

vegetable stock

1 tsp

salt

1/2 tsp

pepper

1 14 ounce can

coconut milk

1 tbsp

dried basil

1 cup

roasted peanuts (, for garnish)

Freshly squeezed lime juice

Cilantro