Thai Shrimp And Butternut Squash Soup

1. 1

   Preheat the oven to 400u00b0F. Line a baking pan with parchment paper. Arrange the squash in a single layer in the pan. Spray with no stick cooking spray and season.

2. 2

   Bake for 35-40 mins, until golden and tender.

3. 3

   Transfer the squash to a large saucepan and add the curry paste. Cook on medium heat, stirring, for 1-2 mins, until fragrant. Add the stock and coconut milk. Bring to a boil. Reduce the heat to low and simmer for 10 mins.

4. 4

   Using a blender, blend in batches until smooth. (Or blend in the saucepan with an immersion blender.) Return soup to the saucepan and add the shrimp. Cook, stirring, for 2-3 mins, until the shrimp are just cooked through.

5. 5

   Serve topped with chili peppers and green onions, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.