Butternut Squash Curry {Easy!}

chelseasmessyapron.com

Echo

1 large shallot, diced (~⅓ cup)

3 cloves minced garlic (~1 and ½ teaspoons)

2 tablespoons finely minced ginger (from a 1 and ½ inch piece)

1 butternut squash, diced (~4 and ½ cups)

2 tablespoons coconut oil

3 tablespoons red curry paste Note 1

1 and ½ teaspoons yellow curry powder

¼ teaspoon ground coriander

¾ cup Pacific Foods' Organic Creamy Butternut Squash Soup

1 can (15 ounces) full-fat coconut milk

1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes

1 teaspoon fine sea salt

1 to 2 teaspoons white sugar, optional

3 cups fresh baby spinach

Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedges

Directions at chelseasmessyapron.com

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