I’ve been on a serious squash kick lately. To the point, where Jordan has banned me from bring anymore into the house ;). In his defense, we have had squash in some form almost every single night. Lucky for me though, I had quite a stash before he issued “the ban” =). I have been looking for new ways to prepare the squash and this soup caught my eye. It was delicious – a nice Asian flare to butternut squash! Even Jordan liked it and he doesn’t really like soups – success! Aren’t soups just perfect for cold weather? Enjoy!
Butternut Squash and Coconut Soup with Shrimp
1-1/2 tsp dried minced onion
1/8 tsp garlic powder
1/8 tsp ground ginger
1/2 tsp red curry paste or to taste
1/4 tsp salt
1/4 tsp smoked paprika
1/2 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
1 cup low-sodium gluten-free chicken broth
7 oz coconut milk
1/2 pound medium shrimp, peeled and deveined
2 tsp chopped fresh parsley
rice noodles
1. Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, about 1 minute. 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.
2. Stir in shrimp and simmer just until cooked through, about 2 minutes. Sprinkle with parsley. Serve over rice noodles.
*adapted from Whole Foods Market
