INGREDIENTS
1 tbsp
canola oil
1
large carrot, finely chopped
1
medium onion, finely chopped
1 tsp
grated fresh ginger
3 cloves
garlic, minced
1 1/2
to 2 tsp red curry paste
1 14.5 ounce can
unsweetened coconut milk
4 1/2 cups
low sodium chicken or vegetable broth
3 lb
butternut squash (about 1 large or 2 medium)
1 tbsp
lime juice
1/2 tsp
salt
1/2 tsp
white pepper