Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

INGREDIENTS

1 lb

Shrimp, large

Butternut squash, peeled and cut into 1-inch pieces, about 4-5 cups, medium

1/4 cup

Cilantro, fresh

1 clove

Garlic

2 tsp

Ginger, fresh

Lime, wedges

Yellow onion, small

4 cups

Chicken broth, low-sodium

1 14 ounce can

Coconut milk

2 tsp

Red curry paste

6 oz

Brown or white rice noodles

2 tsp

Brown sugar, light

1/2 tsp

Salt

2 tsp

Canola or coconut oil