4
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.

Ingredients

  • 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

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.

Nutritional Facts
Servings6
Calories Per Serving275
Total Fat17g27%
Sugar5gN/A
Saturated13g66%
Cholesterol98mg33%
Protein15g29%
Carbs18g6%
Vitamin A488µg54%
Vitamin B120.8µg14%
Vitamin B60.3mg17.1%
Vitamin C20mg33%
Vitamin E3mg13%
Vitamin K5µg6%
Calcium101mg10%
Fiber2g8%
Folate (food)53µgN/A
Folate equivalent (total)53µg13%
Iron3mg18%
Magnesium81mg20%
Monounsaturated2gN/A
Niacin (B3)4mg20%
Phosphorus303mg43%
Polyunsaturated1gN/A
Potassium640mg18%
Riboflavin (B2)0.1mg6%
Sodium752mg31%
Sugars, added1gN/A
Thiamin (B1)0.1mg10%
Zinc1mg9%