INGREDIENTS
1 tsp
canola oil
1 cup
chopped onion
2 1/2 tsp
red curry paste
1 1/2 tsp
minced fresh garlic
1 tsp
minced fresh ginger
1 cup
fat-free, lower-sodium chicken broth
2 tsp
brown sugar
2 12 ounce packages
frozen pureed butternut squash
1 14 ounce can
light coconut milk
1 1/2 tsp
fish sauce
1/4 tsp
salt
1/2 cup
chopped unsalted, dry-roasted peanuts
1/4 cup
cilantro leaves
1
lime, cut into 8 wedges