BUTTERNUT SQUASH AND 

   COCONUT SOUP WITH                 

                    Shrimp

Serves: 4 to 6

Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp. For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like.

Ingredients: 

2 teaspoons canola oil

1 small yellow onion, chopped

1 clove garlic, finely chopped

2 teaspoons finely chopped fresh ginger

1 teaspoon red curry paste, more to taste

2 teaspoons light brown sugar

1/2 teaspoon sea salt

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

2 cups low-sodium gluten-free chicken broth

1 can (14 ounces) coconut milk

1 pound medium shrimp, peeled and deveined

1/4 cup chopped fresh cilantro

1/4 cup shredded coconut, toasted (optional)

Lime wedges

Method: 

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes. 

Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Nutritional Info: 

PER SERVING:250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 175mg cholesterol, 480mg sodium, 26g carbohydrate (6g dietary fiber, 7g sugar), 23g protein

Special Diets: Dairy Free