Thai Butternut Squash Soup with Shrimp

INGREDIENTS

medium butternut squash, halved and seeded

dried red chiles

1 tbsp

olive oil

small onion, chopped

2 cloves

garlic, minced

2 tsp

finely chopped fresh ginger

1 tbsp

light brown sugar

1 tsp

curry powder

1/2 tsp

fine sea salt

4 cups

Swanson® Organic Free-Range Chicken Broth

1 14 ounce can

coconut milk

1 lb

large shrimp, peeled and deveined (I left the tails on for photos; much easier to eat without them!)

1/4 cup

chopped fresh cilantro

1/4 cup

shredded unsweetened coconut, toasted (optional)

Lime wedges