Butternut Squash and Coconut Soup with Shrimp
Serves 4 to 6
Time 35 min
Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp (these can be omitted for a vegan version of the soup). For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like.
Special Diets:
Ingredients
- 2 teaspoons safflower oil
- 1 small yellow onion, chopped
- 1 clove garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon red curry paste, plus more to taste
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
- 2 cups low-sodium vegetable broth
- 1 (14.0-ounce) can light coconut milk
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted shredded unsweetened coconut
- Lime wedges
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 carbohydrates (6g dietary fiber, 7g sugar), 23g protein.
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.
See our Terms of Service.
Ingredients
- 2 teaspoons safflower oil
- 1 small yellow onion, chopped
- 1 clove garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon red curry paste, plus more to taste
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
- 2 cups low-sodium vegetable broth
- 1 (14.0-ounce) can light coconut milk
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted shredded unsweetened coconut
- Lime wedges