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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 sea 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

Description

Savor This Thai-inspired Soup, With A Base Of Creamy Coconut Milk, Rich Butternut Squash, A Hint Of Spicy Peppers And Succulent Shrimp. For A Shortcut, Look For Peeled And Cubed Butternut Squash In The Produce Department. Serve Over Rice Or Noodles If You

Wholefoods