Butternut Squash & Coconut Soup

Ingredients

• 1 lb. butternut squash
• 2 garlic cloves, crushed
• 4 shallots, finely chopped
• ½ C red bell pepper, diced
• 2 T canola oil
• 2½ C chicken stock
• 2½ C coconut milk
• 2 T Thai fish sauce
• 1 t. granulated sugar
• 4 oz. small shrimp, shelled and cooked
• Salt and freshly ground black pepper
• 2 T lime juice
• 2 fresh red chilies, seeded and thinly sliced
• 10-12 fresh Thai basil leaves