Butternut Squash and Coconut Soup with Shrimp

357_squash_and_coconut_soup

Course Soups and Stews

Ingredients in this Recipe

1 (14 ounce) can coconut milk
1 clove garlic, finely chopped
1 medium butternut squash, peeled and cut into 1 inch pieces, about 4 cups
1 pound medium shrimp, peeled and deveined
1 small yellow onion, chopped
1 teaspoon red curry paste, more to taste
1/2 teaspoon sea salt
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted (optional)
2 cups low sodium gluten free chicken broth
2 teaspoons canola oil
2 teaspoons finely chopped fresh ginger
2 teaspoons light brown sugar
Lime wedges

Recipe Preparation

See Full Recipe at Whole Foods Market

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