Butternut Squash and Coconut Soup with Shrimp
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, looked for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like. Serves 4 to 6 people.
2 tsp canola oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 tsp finely chopped fresh ginger
1 tsp red curry paste, more to taste
2 tsp light brown sugar
1/2 tsp 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)
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.
Per serving: Serving size: 250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 175mg cholesterol, 480mg sodium, 26g total carbohydrate (6g dietary fiber, 7g sugar), 23g protein.
Provided by Julie Padelford, Wellstyles Newsletter, November 2013, Valley Schools Employee Benefits Trust (VSEBT).