• Sauté onions and peppers in oil until soft, about five minutes, then add garlic and ginger. Cook for one minute, making sure not to burn the garlic.
• Add the curry paste, stirring constantly until fragrant. Add brown sugar.
• Stir in the chicken broth while scrapping the bottom of pan.
• Add butternut squash. Stir and season with salt to taste. 
• Bring to a boil over medium-high heat. Reduce heat, cover and simmer, stirring occasionally, until butternut squash is cooked through, about 15-20 minutes. 
• Remove from heat and immediately stir in 2/3 cup coconut milk and lime juice. Let cool slightly.
• Puree soup using a blender or an immersion blender. Adjust seasoning as needed. 
• Garnish each bowl with a drizzle of coconut milk, peanuts, cilantro and hot pepper slices.

What Kind of Curry Paste Should I Use?