1. Heat a large soup pot or Dutch oven over medium heat. Once hot, add the butter and swirl to coat the pan. Add the onion and peppers and sauté until slightly translucent, 5-6 minutes.
2. Add the curry paste, ginger, and turmeric. Cook for one minute, stirring frequently, until spices are fragrant.
3. Add the squash, potatoes, broth, lime juice, coconut milk, and beans and bring to a boil. Reduce heat to medium-low to maintain a simmer and continue to cook, stirring occasionally, until the squash and potatoes are nearly tender, 25-30 minutes.
4. Add peanuts and basil, stirring well to combine, and cook another 10 minutes, or until the squash and potatoes are easily pierced by a fork. Serve immediately in bowls or over rice with desired toppings.

Wine Pairing

Recommended Wine Style: Riesling

• Badger Mountain Riesling