Butternut Squash and Coconut Soup with Shrimp

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This is Thai style soup which can be served over rice or noodles if you wish.

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 chicken broth
1 (14-ounce) can coconut milk
1/2 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted
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 minutes. Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro and sprinkle with coconut.
Note: If butternut squash isn't available, I'm sure any of the winter squashes would work fine.
Adapted from a Whole Foods recipe

Comments

Anonymous said…
I am so very excited to find your blog! I have been looking for really good veggie recipes I can trust. Thank you for generously posting your recipes. All the best, nichole.
December 22, 2009 at 11:16 PM
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