This looks yummy
Butternut-coconut Soup with Shrimp
Serves 6
* 2 teaspoons canola oil
* 1 small onion, chopped
* 1 garlic clove, finely chopped
* 2 teaspoons finely chopped fresh ginger
* 1 tablespoon red curry paste
* 2 teaspoons 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 minced fresh cilantro
* 1/4 cup shredded coconut, toasted
* Freshly squeezed lime juice, optional
Destructions
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, 3 to 4 minutes. Stir in curry paste, brown sugar and salt. Mix to combine with onion mixture and cook, stirring, for 1 minute. Stir in squash and combine well with onion mixture.
Stir in chicken broth and coconut milk and bring to a boil. Reduce heat and simmer until butternut is tender, 20 to 25 minutes.
Stir in shrimp and bring to a boil. Cook 1 minute or until shrimp are just done, stirring occasionally. Stir in cilantro, sprinkle with toasted coconut and serve. Stir in a few drops of lime juice if desired.
Serves 6
* 2 teaspoons canola oil
* 1 small onion, chopped
* 1 garlic clove, finely chopped
* 2 teaspoons finely chopped fresh ginger
* 1 tablespoon red curry paste
* 2 teaspoons 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 minced fresh cilantro
* 1/4 cup shredded coconut, toasted
* Freshly squeezed lime juice, optional
Destructions
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, 3 to 4 minutes. Stir in curry paste, brown sugar and salt. Mix to combine with onion mixture and cook, stirring, for 1 minute. Stir in squash and combine well with onion mixture.
Stir in chicken broth and coconut milk and bring to a boil. Reduce heat and simmer until butternut is tender, 20 to 25 minutes.
Stir in shrimp and bring to a boil. Cook 1 minute or until shrimp are just done, stirring occasionally. Stir in cilantro, sprinkle with toasted coconut and serve. Stir in a few drops of lime juice if desired.