by Sheryl

It’s swimming shrimp today. I made my favorite for lunch, the butternut squash and coconut soup with shrimp. A mouthwatering, satisfying, and heavenly delicious dish. An easy butternut squash kick, with overwhelming ingredients that are combined perfectly. This is no doubt a very savory dish. A Thai-inspired soup that is rich, creamy, a little on the sweet side with a hint of spice. This is seriously a heck of a flavorful addition to your menu. Every gulp, every bite will give you a fantastic feeling, and a happy palate. This is unquestionably one of the best Thai dishes I have ever tasted! If you are a fan of diverse flavors, I am sure you’ll love this too.


2 teaspoons expeller-pressed 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 fine 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


Step 1: In a large soup pot, heat oil over medium-high heat.

Step 2: Sautee the onion, garlic, and ginger. Constantly stir and cook for about 5 minutes until fragrant and onion is transparent.

Step 3: Mix in the curry paste, sugar, and salt. Continue cooking for a minute.

Step 4: Stir in the squash, broth, and coconut milk. Bring to a boil, then, decrease the heat and simmer for 20 to 25 minutes until the squash is tender.

Step 5: Mix in the shrimp and continue to simmer for about 2 minutes or until cooked through.

Step 6: Stir in the cilantro and sprinkle the coconut. Garnish with lime wedges on the side before serving. Enjoy!

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