Butternut Squash & Coconut Soup with Shrimp


    2 teaspoons canola oil (or olive oil)
    1 small yellow onion, chopped
    1 clove garlic, finely chopped
    2 teaspoons finely chopped fresh ginger
    1 teaspoon red curry paste, more to taste
    2 teaspoons light brown sugar
    1/2 teaspoon sea salt
    1 medium butternut squash, peeled & cut into 1-inch  pieces, about 4 cups
    2 cups low-sodium gluten-free chicken broth
    1 can coconut milk
    1 pound medium shrimp, peeled and deveined
    1/4 cup chopped fresh cilantro
    1/4 cup shredded coconut, toasted (optional)
    Lime wedges


Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.


**Courtesy of Whole Foods Market online.

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