Step 1

Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute.

Step 2

Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan.

Step 3

Add squash and sugar and season with salt to taste.

Step 4

Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.

Step 5

Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed.

Step 6

Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.