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thai butternut squash soup thai soup recipe with coconut milk, butternut squash, and shrimp
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Thai Butternut Soup

Servings 0

Ingredients

  • 1 T . coconut oil
  • 1 medium onion , chopped
  • 2 cloves garlic , finely chopped
  • 1 T . fresh ginger , finely chopped
  • 1 T . brown sugar
  • 1/2-1 T . red curry paste
  • salt
  • 1 medium butternut squash , peeled and cubed
  • 2-3 c . broth
  • 1 15 oz . can coconut milk
  • 1 lb . shrimp , peeled and deveined

Optional toppings:

  • Jasmine rice
  • thai basil or cilantro

Instructions

  • Heat oil in large soup pot.
  • Add onions and saute for about 5-6 minutes.
  • Add garlic and ginger and cook for an additional 2 minutes.
  • Stir in curry paste, sugar, and salt for an additional minute.
  • Add squash, broth, and coconut milk and bring to a boil.
  • Reduce heat and simmer for 20-25 minutes or until squash is tender.
  • Use an immersion blender to puree soup if desired (I like to leave some chunks).
  • Stir in shrimp and simmer for 2-3 minutes until pink and cooked through.
  • Top with thai basil or cilantro and jasmine rice if desired

Notes

Adapted from Whole Foods Butternut Squash Coconut Soup