Shells with Creamy Butternut Squash

From the kitchen of Dr. Barrett
 
I discovered this recipe courtesy of Lakewinds Food Co-op. They were sampling this recipe during one of my frequent trips to their store and I fell in love. I am dairy-free and have been missing creamy noodles! 

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Ingredients:

• 2-3 cloves garlic, minced
• 1 onion diced
• 1 cup mushrooms thinly sliced (optional)
• 2 zucchini, about 1 ½ cups diced
• ½ red bell pepper diced
• 2 TBS olive oil
• 1 tsp apple cider vinegar
• salt and pepper to taste
• ½ lb brown rice noodles (shells work well)
• 3-4 cups butternut squash soup

 
Directions:

1. In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oil. Cook until tender about 5-7 minutes.
2. At the same time cook the noodles until about halfway done.
3. Add soup, vinegar, half cooked noodles, salt and pepper to the vegetable mixture and bring to a boil. Stirring until shells are cooked.

 
Serves 3-4
 
Variations: I find that adding a spicy meat such as hot turkey or pork sausage really adds to the meal.  I add the meat to the onions and garlic until fully cooked then add the vegetables and continue with the recipe as written.

Dr. Sara Jean Barrett is a registered Naturopathic Doctor and co-founder of Wellness Minneapolis. She is also the President of the Minnesota Association of Naturopathic Physicians and a Member of the American Association of Naturopathic Physicians. Click here to learn more about Dr. Barrett.

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