Recipe: <!-- -->Butternut Squash and Coconut Soup with Shrimp<!-- -->
Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp (these can be omitted for a vegan version of the soup). For a...
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Cooking tools:
- Pot
- Stove
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Serving bowl
- Kitchen scale
- Measuring cup
- Colander
- Peeler
- Mixing bowl
Ingredients
- 2 teaspoons safflower oil
- 1 small yellow onion, chopped
- 1 clove garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon red curry paste, plus more to taste
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
- 2 cups low-sodium vegetable broth
- 1 can (14-ounce) light coconut milk
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted shredded unsweetened coconut
- Lime wedges
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