INGREDIENTS
4 cups
butternut squash
14 oz
canned coconut milk
1/2 cup
cilantro
3 tbsp
coconut oil
4
garlic cloves
1 tsp
ginger
1
juice of lime
1/4 tsp
pepper
2 tbsp
red curry paste
1/3 cup
roasted peanuts
1/4 tsp
salt
1
sweet onion
3 cups
vegetable stock