Butternut Squash & Coconut Soup with Shrimp



2 tsp. canola oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 tsp. finely chopped fresh ginger
1 tsp. red curry paste, more to taste
2 tsp. light brown sugar
1/2 tsp. sea salt
1 medium butternut squash, peeled and cut into 1" pieces, about 4 C.
2 C. low-sodium gluten-free chicken broth
1-14 oz. can coconut milk
1 lb. medium shrimp, peeled and deveined
1/4 C. chopped fresh cilantro
1/4 C. 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; cook
1 minute longer. Stir in squash, broth and coconut milk; 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. Serves 4 to 6.

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