Recipes

Butternut Squash And Coconut Soup With Shrimp

Butternut Squash And Coconut Soup With Shrimp
4 from 3 ratings
Fill 202 Print
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
servings
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
  1. 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.
  2. 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.
Recommended