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Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

Mel's Kitchen Cafe
  • 48 minutes
  • Serves 4

INGREDIENTS

2 tsp

coconut oil

1 small

onion

1 clove

garlic

2 tsp

ginger

2 tsp

curry paste

2 tsp

brown sugar

1/2 tsp

salt

1 medium

butternut squash

4 cups

chicken broth

14 oz

coconut milk

1 lb

shrimp

1/4 cup

cilantro

6 oz

rice noodles

1 serving

lime wedges