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Shells with Creamy Butternut Squash

11/23/2016

 
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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Printable PDF
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.
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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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