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Ingredients
- 1 med butternut squash, peeled, seeded & cubed (6-8 cups)
- 1 small onion, diced
- 14 full fat coconut milk
- 2 cups veg or chicken broth
- 1 - 1 1/2 TB red curry paste
- 1 Tb Thai sweet chilci sauce or chili oil
- 1 Tb fresh ginger, minced
- 2 cloves garlic, minced
- 1 1/2 tsp salt
- 1 # chcken breast
- 2 c cooked 1uinoa (or leave out if paleo)
- 2 roasted red bell peppers, diced (fresh or jarred)
- 1/3 c fresh cilantro chopped
- juice of 1 lime
Preparation
Step 1
Place ingredients down to salt in crockpot....stir to combine....add chicken
Cook on HIGH for 4 hours or LOW for 8 hr. Remove chicken and shred
Using an immersion blender, puree the squash and broth mix till smooth.......
Stir in shredded chicken, quinoa, bell peppers and cilantro
Squeeze in lime juice