Butternut Squash and Coconut Soup with Shrimp

The red curry and coconut milk turn the standard butternut squash soup into something divine.  Adding shrimp makes this nice one pot meal.
 

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

Method

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.