Curried Squash Soup

INGREDIENTS

1. 1onion, chopped
2. 2tablespoons canola oil
3. kosher salt
4. 2tablespoons Thai red curry paste
5. 1butternut squash, peeled and cut into 1-inch pieces
6. 4cups low-sodium chicken broth
7. 114-ounce can coconut milk
8. 2tablespoons lime juice
9. Asian chili-garlic sauce

DIRECTIONS

1. Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
2. Add the curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.
3. Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.
4. Source: realsimple.com