Coconut Butternut Squash Soup with Jumbo Shrimp

Coconut Butternut Squash Soup with Jumbo Shrimp

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Lunch, Soups
Servings: 4


  • 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


  • Heat the coconut oil in a large pot over medium to high heat.
  • Dice the onion, garlic, and ginger, and then add them to the oil. Cook, stirring occasionally, until the onion is translucent (about 5 minutes).
  • Then cook the curry powder in the onion mixture and cook for 1 more minute.
  • Set mixture aside until needed.
  • Add the squash (peeled and cubed), coconut milk, onion mixture and broth to the pot, and turn the heat to high.
  • Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until squash is tender.
  • Using a hand mixer, blender, or bullet, blend soup until smooth and creamy.
  • In a medium skillet over medium to high heat, add the butter, garlic, and shrimp. Mix until the shrimp are pink in color.
  • Add into the soup
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