- 1 tablespoon olive oil
- 1 medium sweet onion, coarsely chopped
- 6 cloves garlic
- 4 tablespoons chopped ginger
- kosher salt
- ground black pepper
- small pinch of red pepper flakes
- 5 – 6 cups of cubed butternut squash (approx. one 2 pound squash – see notes)
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 2 – 3 tablespoons unsweetened peanut butter (may substitute almond or cashew butter)
- 8-ounce package sausage tortellini
For the Red Curry Coconut Milk
- 1 – 2 tablespoons red curry paste – depending on how spicy you want it
- 1 cup lite or regular coconut milk
- pinch of kosher salt
Toppings
- dry roasted peanuts, red pepper flakes, fresh basil