Thai Green Curry with Butternut Squash and Yellow Peppers

INGREDIENTS

1/4 cup

Basil

3 cups

Butternut squash

1/4 cup

Cilantro

2 cloves

Garlic

Onion, chopped (2 cups), large

2 cups

Spinach, firmly packed leaves

Yellow bell peppers, diced (21/2 cups)

1 13.5 ounce can

Coconut milk, light

2 tbsp

Green curry paste

1 1/2 tbsp

Vegetable oil