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Butternut Squash and Coconut Soup with Shrimp

Whole Foods Market
  • minutes
  • Serves

INGREDIENTS

1 lb

Shrimp, medium

1

Butternut squash, peeled and cut into 1-inch pieces, about 4 cups, medium

1/4 cup

Cilantro, fresh

1 clove

Garlic

2 tsp

Ginger, fresh

1

Lime, wedges

1

Yellow onion, small

2 cups

Chicken broth, low-sodium

1 14 ounce can

Coconut milk

1 tsp

Red curry paste

2 tsp

Brown sugar, light

1/2 tsp

Sea salt, fine

2 tsp

Canola oil

1/4 cup

Coconut, unsweetened