Recipe Recap - thai butternut squash soup

This past weekend I made a Thai Butternut Sqaush soup.  I modified the Cooking Light recipe and it was a winner.  I will be making this for Thanksgiving. Easy as I can make it earlier in the week and then transport it to my in-laws for dinner in tupperware.   It was delicious and paired beautifully with a slice of fresh bread and kale/avocado/dried cranberry salad for lunch yesterday at work. 

• 1 T olive oil 
• 1 yellow onion, diced
• 1 T minced fresh garlic
• 1 T minced fresh garlic
• 2 cups water
• 1 cup vegetable stock 
• 4 cups roasted butternut squash 
• 1 (14-ounce) can light coconut milk
• 1.5 t fish sauce
• 1 t salt
• 1 t pepper
• 1.5 t cumin
• 1/2 cup chopped unsalted, dry-roasted peanuts
• 1/4 cup cilantro leaves
• 2 limes (1 juiced, 1 sliced for serving into wedges)
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• Preheat oven to 425.  Cut butternut squash in half, cut out seeds and put little olive oil on squash, put on sheet pan face up and bake for 30 minutes.   When squash is done, wait to cool so you can handle and scoop out squash, set aside.
• Saute onion in olive oil until soft on low-medium heat (about 8 minutes).  Add garlic and ginger, saute one minute and add coconut milk, water, and stock.  Turn heat up to heat and bring to boil, add butternut squash, fish sauce, salt, pepper, cumin.  Once at boil, bring down to simmer for ten minutes, add juice of one lime, cover and simmer for 15 minutes.  Use immersion blender to blend until smooth.  Serve with peanuts, cilantro, and lime as garnish.  YUM.
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