Thai-Inspired Butternut Squash Soup with Coconut Milk

2 T vegetable oil soften over medium heat boil simmer 20 minutes blend stir heat or eat eat
2 medium yellow onions, roughly chopped
3 cloves garlic, very roughly chopped
2 T roughly chopped fresh ginger, from a 5 cm knob
1 kg butternut squash flesh, cubed
   (or 1 680 g bag frozen, and double the carrots)		  
3 large carrots, cut into 1″ cubes
1.5 L chicken broth
1½ T fish sauce
1 T sugar
2–3 T Thai red curry paste
1 14-oz (400 mL) can unsweetened coconut milk  
4 frozen lime juice cubes
¼ t salt
400 g cooked shrimp, shells removed  
peanuts  
cilantro
  1. Heat oil in a large pot over medium heat. Soften onion, garlic, and ginger about 6–8 minutes. Do not brown.
  2. Boil squash, charrots, broth, fish sauce, sugar, and curry paste.
  3. Simmer 20 minutes.
  4. Immersion blend until smooth.
  5. Stir in coconut milk, lime juice, and salt.
  6. If eating right away, add shrimp and allow them to warm up. Otherwise, just keep 'em separate and add to your bowl before you microwave it.
  7. Serve with peanuts and cilantro garnish!

Shamelessly stolen from Once Upon a Chef.