Coconut Butternut Squash Soup With Shrimp Recipe

Name: Coconut Butternut Squash Soup With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 clove garlic peeled and finely diced; 1 inch ginger peeled and finely chopped; 1 onion small, finely diced; 1 butternut squash small, peeled, seeded and chopped; 10 ounces celery trimmed and finely chopped; 1 leek washed, trimmed and chopped; 2 cups orange juice; 1 vegetable bouillon cube crumbled; 1 chili pepper seeded and finely chopped; 8 jumbo shrimp peeled and deveined; 1 egg beaten; 6 tablespoons flaked coconut; Tabasco Sauce to taste; orange slices; chili pepper

Servings: persons

3 tablespoons butter
1 clove garlic peeled and finely diced
1 inch ginger peeled and finely chopped
1 onion small, finely diced
1 butternut squash small, peeled, seeded and chopped
10 ounces celery trimmed and finely chopped
1 leek washed, trimmed and chopped
2 cups orange juice
1 vegetable bouillon cube crumbled
1 chili pepper seeded and finely chopped
8 jumbo shrimp peeled and deveined
1 egg beaten
6 tablespoons flaked coconut
Tabasco Sauce to taste
orange slices
chili pepper

1
Heat 1 tbsp of the butter in a large saucepan on medium heat. Saute garlic, ginger and onion for 2 mins. Add squash, celery and leek and saute for 6-7 mins. Add orange juice, 1 cup water and bouillon cube. Bring to a boil. Reduce heat to low; cover and simmer for 10-12 mins.
2
Remove 1 cup of vegetables from the soup and set aside. Puree soup with a immersion blender until smooth. Return diced vegetables to the soup and season with salt and Tabasco.
3
Dip shrimp in beaten egg, then in coconut. Heat remaining 2 tbsp butter in a medium skillet on medium heat. Cook the shrimp for 2 mins on each side. Serve soup in bowls with a skewer of shrimp. Garnish with chili pepper and orange slices.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons butter, 1 clove garlic peeled and finely diced, 1 inch ginger peeled and finely chopped, 1 onion small, finely diced, and more.

Yes, Coconut Butternut Squash Soup With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Butternut Squash Soup With Shrimp

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