Butternut Squash And Coconut Soup With Shrimp

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 salt
• 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
• 2 cups low-sodium gluten-free chicken broth
• 1 14-ounce can coconut milk
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro
• 1/4 cup shredded coconut, toasted (optional)
• lime wedges