Coconut Butternut Squash Soup with Jumbo Shrimp

Coconut Butternut Squash Soup with Jumbo Shrimp

  • 1 cups large butternut squash (about 6 cubed or 2 packages if purchased pre- cut)
  • 1 14 oz can coconut milk
  • 2 cups chicken stock
  • 1 tbsp curry powder
  • 6-8 large deveined shrimp
  • 2 tsp fresh ginger or 1 inch cube
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp coconut oil
  • 1 small yellow onion
  • 1 garlic clove
  • salt and pepper to taste
  • 1 tbsp garlic
  • 1 tbsp butter
  1. Heat the coconut oil in a large pot over medium to high heat.
  2. Dice the onion, garlic, and ginger, and then add them to the oil. Cook, stirring occasionally, until the onion is translucent (about 5 minutes).
  3. Then cook the curry powder in the onion mixture and cook for 1 more minute.
  4. Set mixture aside until needed.
  5. Add the squash (peeled and cubed), coconut milk, onion mixture and broth to the pot, and turn the heat to high.
  6. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until squash is tender.
  7. Using a hand mixer, blender, or bullet, blend soup until smooth and creamy.
  8. In a medium skillet over medium to high heat, add the butter, garlic, and shrimp. Mix until the shrimp are pink in color.
  9. Add into the soup

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