Butternut Squash and Coconut Soup with Shrimp

By ames107

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 sea 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

Preparation

Step 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.

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.