Curry shrimp squash soup 

I was a little on the I don’t know how good this will be side…. but it’s actually pretty good and I’m not a huge curry lover. 

What you need…

  • 7oz shrimp
  • 20 pistachios 
  • 1/2 acorn squash
  • 2TBSP pumpkin purée 
  • 1/2 cup water
  • 1/2 cup almond milk
  • 1tsp coconut oil 
  • 1/4 cup vegetable broth 
  • 1/2 tsp curry (red for bold flavor, yellow for mild flovor) 
  • A pinch of ginger, garlic powder, chili powder, parsley 

How to make it…

  1. Poke holes all over your acorn squash and cook in the microwave for 6min
  2. Once it’s softened slice open and scrap the seeds out. 
  3. Now scrap the insides of the squash out and purée it in the blender. 
  4. Now take that out and measure 1.5 cups. (The bigger the squash the better but if it’s a small acorn squash you may need both sides to fill 1.5 cups) 
  5. Combine your purée squash, pumpkin, liquid ingredients and your spices on a pan and bring to a boil then turn the heat down and let simmer. 
  6. Now in a separate pan place the shrimp and dash of curry and pistachios and cook until the shrimp is cooked through. 
  7. Now place the shrimp and pistachios in the squash soup 

This is a complete lean and green, 2 healthy fats, 3condiments. (If you need to save on condiments you can take the pumpkin out but it really gives it a nice flavor) 

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