If you can't find frozen pureed squash, you can cook this soup with 4 cups cubed butternut squash. Just add 5 extra minutes to the cooking time in step 2.

1 teaspoon canola oil
1 cup chopped onion
2 1/2 teaspoons red curry paste
1 1/2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 cup fat-free, lower-sodium chicken broth
2 teaspoons brown sugar
2 (12-ounce) packages frozen pureed butternut squash
1 (14-ounce) can light coconut milk
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1/2 cup chopped unsalted, dry-roasted peanuts 1/4 cup cilantro leaves
1 lime, cut into 8 wedges

1 teaspoon canola oil 1 cup chopped onion 2 1/2 teaspoons red curry paste 1 1/2 teaspoons minced fresh garlic 1 teaspoon minced fresh ginger 1 cup fat-free, lower-sodium chicken broth 2 teaspoons brown sugar 2 (12-ounce) packages frozen pureed butternut squash 1 (14-ounce) can light coconut milk 1 1/2 teaspoons fish sauce 1/4 teaspoon salt 1/2 cup chopped unsalted, dry-roasted peanuts 1/4 cup cilantro leaves 1 lime, cut into 8 wedges

1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.

2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.