Spicy Butternut Squash Soup

Name: Spicy Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian
Ingredients: 2 tablespoons extra virgin olive oil; 4 cups ½-inch cubed butternut squash (about 1, 2 1/2 pound butternut squash or 32 ounces pre-cubed); 1 medium yellow onion (chopped); 3 tablespoons Thai red curry paste ((I used Thai Kitchen brand)); 1 teaspoon ground ginger; 1/4 teaspoon kosher salt; 1/8 teaspoon cayenne pepper (use more for a spicier soup); 1 tablespoon minced garlic (about 3 cloves); 1 (14-ounce) can reduced sodium vegetable broth; 1 (14-ounce) can light coconut milk; 3 tablespoons creamy peanut butter or cashew butter (swap for sun butter or omit if there is an allergy); 1 tablespoon rice vinegar; 1/2 tablespoon coconut sugar (or light brown sugar or honey)