BUTTERNUT SQUASH AND COCONUT SOUP WITH SHRIMP

Ingredients: 

• 2 teaspoons expeller-pressed canola oil 
• 1 small yellow onion, chopped 
• 1 clove garlic, finely chopped 
• 2 teaspoons finely chopped fresh ginger 
• 1 teaspoon red curry paste, more to taste 
• 2 teaspoons light brown sugar 
• 1/2 teaspoon fine 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 

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Method: 

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.

Nutritional Info: 

Per Serving:250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 175mg cholesterol, 480mg sodium, 26g carbohydrate (6g dietary fiber, 7g sugar), 23g protein

Find the original recipe on www.wholefoodsmarket.com