Butternut Squash Curry

Butternut Squash Curry
Recipe type: Dinner
  • ½ medium butternut squash or 1 package cubed butternut squash (can also use sweet potatoes or sugar pumpkin)
  • 1 lb. Organic chicken and wild shrimp
  • 2 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon crushed garlic
  • 2-4 carrots
  • ½ to1 red bell pepper sliced
  • 4 small zucchinis/squash chopped
  • 1 14oz can full fat coconut milk (i like this one because it's BPA free)
  • 1 cup chicken stock (bone broth is best)
  • 1 teaspoon coriander
  • ½ tablespoon turmeric powder
  • ½ sea salt or more to taste
  • Squeeze of lime
  • Optional: 1 bag of spinach and cilantro to garnish
  1. Preheat oven to 350. Cut the butternut squash in half and remove the seeds. Place squash face down on a cookie sheet and bake for 45 minutes – 1 hour.
  2. In Dutch oven or crockpot sauté the onion, garlic, ginger and add chicken over medium heat.
  3. Sauté chicken for 5 minutes then add carrots. Once onions become transparent add coconut milk.
  4. Pour ¼ of the can of coconut milk into pan then turn down to medium low and let it simmer.
  5. While the coconut milk, onion, carrots, garlic and ginger are simmering, scoop the roasted pumpkin into a food processor or blender along with the remaining coconut water from the can, the chicken broth, and all of the spices. Process or blend until completely smooth.
  6. Add the zucchini /squash and bell pepper to the soup pot and pour the pumpkin mixture into the pot as well. Mix well and bring to a simmer.
  7. Add the peeled and de-veined shrimp and (1 bag of spinach)to the curry mixture and cook until the shrimp are pink and firm (about 3-4 more minutes).
  8. Serve with cilantro garnish
Nutrition Information
Serving size: 4


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