Thai Butternut Soup

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 Butternut squash, medium
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Onion, medium
  • 1 Thai basil or cilantro

• Canned Goods

  • 2 cup Broth
  • 1 15 oz. can Coconut milk
  • 1/2 tbsp Red curry paste

• Pasta & Grains

  • 1 Jasmine rice

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on mywifecancook.com

Directions

• 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