Butternut Squash and Coconut Soup with Shrimp
4

Serves 4 to 6

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.

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    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
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    Method: 

    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 Info: 
    Per Serving:250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 175mg cholesterol, 480mg sodium, 26g carbohydrate (6g dietary fiber, 7g sugar), 23g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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