INGREDIENTS
1
Butternut squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3-4 cups), medium large
1
Cilantro
4
Garlic cloves
1
Yellow onion, medium
1/2 cup
Coconut milk
2 tbsp
Thai red curry paste
4 cups
Vegetable or chicken broth
1 tbsp
Lime juice, fresh
1/8 tsp
Red pepper flakes
1/4 tsp
Salt
2 tbsp
Coconut oil or olive oil
1 tsp
Cumin, ground
1
Blue cheese