INGREDIENTS
1
butternut squash, peeled and cubed
4 tsp
canola oil
3/4 tsp
salt
1 cup
onion (, chopped)
3 cups
chicken stock ((low sodium))
4 tsp
red curry paste
1 1/2
Tbls fresh lime juice
1 13.5 ounce can
light coconut milk
Cilantro Leaves
Wonton Strips