Butternut Squash Shrimp Soup - Cancer Nutrition Consortium

Ingredients

• 1 cup butternut squash puree
• 1 cup low sodium vegetable broth
• 1 tsp olive oil
• 1 small sweet shallot
• 2 tbsp unsweetened applesauce
• 1 tsp cilantro chopped
• 1 lime wedge
• 1 cup fresh spinach
• 5 oz. raw shrimp
• 1/2 tsp coconut milk
• pepper to taste
• 1 tsp peanuts chopped
• Heat up oil in small pot
• Sear shrimp and add shallots. Sauté for 2 minutes.
• Add squash, applesauce, and 1 cup of low sodium vegetable broth. Simmer for 2 minutes.
• Stir in fresh spinach
• Pour soup in bowl
• Drizzle with coconut milk
• Top one cup of soup with chopped peanuts and chopped cilantro. Squeeze fresh lime juice on top.