Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 large onion, chopped (2 cups)
• 2 yellow bell peppers, diced (2 1/2 cups)
• 2 tablespoons green curry paste
• 2 garlic cloves, minced (2 tsp.)
• 3 cups cubed peeled butternut squash
• 1 (13 1/2 ounce) can light coconut milk
• 2 cups firmly packed spinach leaves
• 1/4 cup chopped cilantro
• 1/4 cup chopped basil

Instructions

1. Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes.

2. Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.