Butternut Squash and Shrimp Soup

(from marie.grams’s recipe box)

Source: Nedra Robins

Prep time: 15 minutes
Cook time: 45 minutes
Serves 8 people

Ingredients

  • 1 small onion, chopped
  • 2 Tb. veg. oil
  • 3 cloves garlic, minced
  • 1 serrano chili, seeded and chopped
  • 1 tsp. Thai green curry paste
  • 2 14 oz. cans coconut milk
  • 1 lb. peeled shrimp
  • 1 large butternut squash, peeled and cubed
  • 2 14 oz. cans chicken stock
  • 1 tsp. Thai fish sauce
  • 1/4 c. chopped cilantro

Directions

  1. Saute onion, garlic and chili in oil until onion is translucent. Add curry paste and stir. Add coconut milk and 3/4 lb. of the shrimp. Simmer 2-3 minutes. Blend in blender, then return to heat. Add squash and chicken stock. Cook until squash is soft, about 30 minutes. Blend in blender. Reheat, add remaining chrimp, cilantro and fish sauce. Cook another 5 minutes to heat through. Garnish as desired.

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