Butternut Squash And Coconut Soup With Shrimp

Name: Butternut Squash And Coconut Soup With Shrimp
Ingredients: 2 teaspoon canola oil; 1 small yellow onion, chopped; 1 clove garlic, finely chopped; 2 teaspoon finely chopped fresh ginger; 1 teaspoon red curry paste, more to taste; 2 teaspoon light brown sugar; 1/2 teaspoon salt; 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups; 2 cup low-sodium gluten-free chicken broth; 1 14-ounce 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

Whole Foods Market|Jan. 16, 2014 10:38 am EST

4 (3 ratings)

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Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp. For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like.

Servings

6

Ingredients

2 teaspoon canola oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoon finely chopped fresh ginger
1 teaspoon red curry paste, more to taste
2 teaspoon light brown sugar
1/2 teaspoon salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
2 cup low-sodium gluten-free chicken broth
1 14-ounce 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

Directions

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.