Thai Peanut Squash Soup

In a large saucepan heat oil over medium-high. Add onion; cook 2 minutes, stirring frequently. Stir in curry paste, ginger, and garlic; cook and stir 30 seconds more or just until fragrant. Stir in squash, coconut milk, and broth.

Bring to boiling; reduce heat. Simmer 5 minutes. Reduce heat to low. Stir in peanut butter, lime juice, and salt.

Using an immersion blender, blend soup until smooth. (Or cool soup slightly and transfer to a blender. Cover and blend until smooth.) If desired, top servings with yogurt, cilantro, and/or sriracha sauce.