Butternut Squash Hot Pot

olive oil
1 large onion
salt
2 tsp red curry paste
1 tsp cumin
1 tsp coriander
1 large butternut squash, peeled and cut into 1 1/4 inch chunks
2 x 15oz coconut milk
1 cup chicken broth
3 tbsp soy sauce
1 can white beans
1 bunch cilantro

In large wide pan saute onion in oil over medium heat until softtened
add cumin and coriander

Raise heat to medium-high. Add squash. Stir for 1 minute.
Add coconut milk, chicken broth, and soy sauce
simmer about 20 minutes or until squash  is tender

Add beans. Simmer partly covered for 10 minutes
salt and pepper to taste
add curry paste
serve with cilantro