Red Curry Red Lentil Butternut Soup

2 Tbsp. coconut oil

1 onion, diced

4 cloves garlic, minced

2 inches fresh ginger root, minced

1 1/2 Tbsp. red curry paste

1 medium butternut squash, peeled, cut into 1/2-inch dice (about 6 cups diced squash)

4 cups low-sodium vegetable broth

1 cup red lentils, rinsed and picked over

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

1/2 cup natural peanut butter (I prefer chunky!)

14 oz. can full-fat coconut milk

Juice of 1 lime

Chopped fresh cilantro, for garnish (optional)

1. In a large, heavy-bottomed pot, heat coconut oil until melted. Add onion, and saute until translucent, about 5 minutes.
2. Add garlic and ginger, and saute another minute.
3. Add red curry paste, and saute one minute.
4. Add diced butternut squash to the pot, then cover with the vegetable broth, stirring to get everything off the bottom of the pot. Stir in salt and pepper.
5. Cover pot and bring to a boil. Reduce heat to medium-low, and simmer until butternut squash is cooked through, about 15-17 minutes.
6. When squash is tender, remove from heat, and puree the soup using an immersion blender. (Or, if you do not have an immersion blender, transfer soup in batches to a blender to puree until smooth.)
7. Return pureed soup to the stove, and return to a simmer. Add lentils, and simmer until cooked through, about 12-15 minutes. Stir frequently, as lentils will want to clump and stick to the bottom.
8. Once lentils are cooked through, stir in peanut butter, coconut milk, and lime juice until combined.
9. Serve immediately, garnished with cilantro (optional).