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Prep Time
Cook Time
Servings
Crohn’s Disease & Ulcerative Colitis
Add Ingredients and Sauté To a large pot, add olive oil, garlic, ginger, and lemon grass over medium-high heat. Sauté for 3-4 minutes or until the mixture becomes fragrant.
Add Butternut Squash Add butternut squash and sauté for an additional 3-4 minutes.
Add Liquids Mix in the coconut milk, chicken broth, and soy sauce. Cover and cook for 30 minutes, or until the butternut squash is tender.
Puree Remove the whole garlic clove and lemon grass. Using an immersion blender puree until smooth. (A regular blender can also be used here. Carefully transfer contents to the blender and puree on high until smooth.)
Add Remaining Ingredients To the mixture, add lime juice, rice noodles, and tofu and heat through. Season to taste with salt and pepper. Garnish with cilantro, mint, and additional lime juice if desired.
Replace the soy sauce with a soy-free version, such as tamari; replace the tofu with chicken or white beans.
Omit the soy sauce & replace with a gluten-free version
Serve with a fresh green salad for a great soup and salad combo!
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