Spicy Butternut Squash Soup

Bahan-bahan (4 porsi)

• 2 tablespoons extra virgin olive oil
• 4 cups ½-inch cubed butternut squash (about 1, 2 1/2 pound butternut squash or 32 ounces pre-cubed)
• 1 medium yellow onion (chopped)
• 3 tablespoons Thai red curry paste ((I used Thai Kitchen brand))
• 1 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper (use more for a spicier soup)
• 1 tablespoon minced garlic (about 3 cloves)
• 1 (14-ounce) can reduced sodium vegetable broth
• 1 (14-ounce) can light coconut milk
• 3 tablespoons creamy peanut butter or cashew butter (swap for sun butter or omit if there is an allergy)
• 1 tablespoon rice vinegar
• 1/2 tablespoon coconut sugar (or light brown sugar or honey)
• For serving: chopped fresh cilantro (or toasted pepitas)