INGREDIENTS
1
butternut squash
1
Cilantro, Fresh leaves
1
Lime
1
Yellow onion, medium
1 14 ounce can
Coconut milk, full-fat
1
drizzle Coconut milk
3 tbsp
Thai red curry paste
4 cups
Vegetable broth, low-sodium
1/2 tsp
Kosher salt + more
1
Red pepper, hot
4-quart or larger slow cooker