Curried Creamy Butternut Squash Soup With Coconut Milk

¼ red onion diced

½ 15oz cans of cannellini beans rinsed and drained

⅖ cups vegetable broth more if needed

½ butternut squashes - cubed or 2 16oz packages of frozen butternut squash

½ tbsp minced ginger

⅕ tbsp curry powder

1 ¼ cloves garlic

¼ 15oz can of light coconut milk

¼ tsp salt more to taste

¼ tsp coconut sugar

¼ sprinkle dried thyme