Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.

Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15 to 20 minutes or until squash is tender.

Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.

Homemade soup is generally inexpensive -- even more so if you make your own stock. It's also a good way to use leftovers, such as roasted chicken, salad extras, or precooked pasta and rice. Dive into your pantry: Chances are there's a can of beans, tomatoes, or something else that would be well-suited for a soup. Don't be afraid to experiment -- flavors often meld as ingredients simmer together.