INSTRUCTIONS Add 1/2 cup broth, curry paste, garlic, ginger, salt, white pepper and onion--in that order--to the blender pitcher and secure the lid. Touch PULSE, then touch START. After 3 pulses, touch CANCEL. Add remaining broth and cubed squash. Ensure all squash is submerged. Secure the lid. Touch SOUP two times (creamy soup) and use +/- to set the time to 17:21 minutes, then touch START. When Soup program is complete, add 12 oz coconut milk (reserve the remaining 3 oz for garnish) and lime juice, then secure the lid. Touch PULSE, then touch START. After 1 pulse, touch CANCEL. Adjust seasonings. Serve hot garnished with chopped peanuts, cilantro and a swirl of the remaining coconut milk