Gluten-Free, Dairy Free
Ingredients
- 2 teaspoons walnut oil
- 1 small yellow onion, chopped
- 1 clove garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon red curry paste, more to taste
- 2 teaspoons light brown sugar
- 1/2 teaspoon sea salt
- 4 cups butternut squash, peeled and cut into 1-inch pieces
- 2 cups low-sodium gluten-free chicken broth
- 1 can (14 ounces) coconut milk
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded coconut, toasted (optional)
- Lime wedges
Instructions
- Heat oil in a large soup pot over medium-high heat.
- Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes.
- Stir in curry paste, sugar and salt and cook 1 minute longer.
- Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.
- Stir in shrimp and simmer just until cooked through, about 2 minutes.
- Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.
Nutritional Information
Per Serving: 250 calories, 7g total fat, 3.5g saturated fat, 175mg cholesterol, 480mg sodium, 26g carbohydrate, 6g dietary fiber, 7g sugar, 23g protein
Make it a meal: serve over ½ cup brown rice.
Butternut Squash is rich in: Vitamin A, Potassium, Vitamin C, Magnesium