Butternut Squash With Couscous And Chutney

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2 tablespoons vegetable oil

1 large onion, sliced into ½ -inch half-rounds

2 cloves garlic, minced

1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)

1 tablespoon curry powder

2 teaspoons kosher salt

2 cups chicken broth

1/2 cup heavy cream

2 cups instant couscous

1/2 cup chopped peanuts

1/2 cup prepared chutney

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