INGREDIENTS
1 tbsp
canola oil
2 cloves
garlic
1 small
onion
1 tsp
ginger
2 tbsp
thai curry paste
2 cups
vegetable broth
1 medium
butternut squash
15 oz
coconut milk
1
juice of lime
1/2 tsp
salt
1/4 tsp
pepper
1 serving
sriracha
1/3 cup
cilantro
1/3 cup
dry-roasted peanuts
1 serving
naan