3 ratings

Butternut Squash and Coconut Soup With Shrimp

Savor this Thai-inspired soup

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.


  • 2 Teaspoons canola 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 salt
  • 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
  • 2 Cups 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


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.