Curried Butternut Squash Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion chopped (about 1 1/2 cups)
• 2 teaspoons kosher salt, divided
• 3 tablespoons red curry paste
• 2 tablespoons grated fresh ginger (from a 3-inch piece)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 4 cups lower-sodium vegetable broth
• 1 1/2 pounds butternut squash, cut into 1 1/2-inch cubes (from 2 [20-ounce] package)
• 1 15.5-ounce can unsweetened coconut milk, well stirred
• 1 12-ounce package silken tofu, drained
• 2 tablespoons fresh lime juice (from 1 or 2 limes)
• 6 tablespoons crushed salted peanuts
• Chopped fresh cilantro and crushed red pepper (optional), for serving

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