A Healthy Recipe

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)

Lime wedges


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.

Source: http://www.wholefoodsmarket.com/recipes

Provided by Julie Padelford, Wellstyles Newsletter, November 2013, Valley Schools Employee Benefits Trust (VSEBT).

julie padelford

Julie Padelford, Valley Schools Employee Benefits Trust (VSEBT)



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