Butternut Curry

• 1 medium onion, chopped
• 1 large sweet yellow pepper, chopped
• 1 large sweet red pepper, chopped
• 2 tablespoons canola oil, divided
• 6 garlic cloves, minced
• 5 cups cubed peeled butternut squash
• 2 cups V8 juice
• 1 can (13.66 ounces) coconut milk
• 2 tablespoons red curry paste
• 1 vegetable bouillon cube
• 1-1/2 teaspoons minced fresh gingerroot
• 1/4 teaspoon salt
• Dash cayenne pepper
• Hot cooked rice
• Fresh basil leaves, optional

1. In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside.
2. In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired.

onion, sweet yellow pepper, sweet red pepper, canola oil, garlic, coconut milk, red curry, vegetable bouillon cube, fresh gingerroot, salt, cayenne pepper, rice, fresh basil

Taken from www.tasteofhome.com/recipes/butternut-curry/ (may not work)