Red Curry Squash Soup with Bok Choy
IN THE PRESS: This recipe was featured in Natural Awakenings Magazine in 2021
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Ingredients
- 4 cups chopped and peeled butternut squash (Time saver- buy pre-cut butternut squash)
- 4 tbsp Thai red curry paste
- 4 cups vegetable broth
- 1 Tbsp fresh ginger, finely chopped
- 1 Tbsp dried turmeric
- Black pepper
- Salt
- 1 can coconut milk
- 1 Tbsp coconut oil, avocado oil, or olive oil
- 3 heads of baby bok choy, chopped
- 1 Tbsp lime juice
- Protein of your choice- cooked chicken, cubed organic tofu or shrimp
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