Butternut-Coconut Soup W. Shrimp Recipe

1. 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, 3 to 4 minutes. Stir in curry paste, brown sugar and salt. Mix to combine with onion mixture and cook, stirring, for 1 minute. Stir in squash and combine well with onion mixture.
   
   
2. Stir in chicken broth and coconut milk and bring to a boil. Reduce heat and simmer until butternut is tender, 20 to 25 minutes.
   
   
3. Stir in shrimp and bring to a boil. Cook 1 minute or until shrimp are just done, stirring occasionally. Stir in cilantro, sprinkle with toasted coconut and serve. Stir in a few drops of lime juice if desired.
   
   

Nutrition Facts

Serving Size 262.4g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 148 Calories from Fat 40

% Daily Value*

Total Fat 4.4g 7%

Saturated Fat 2.8g 14%

Trans Fat 0.0g

Cholesterol 110mg 37%

Sodium 477mg 20%

Total Carbohydrates 12.2g 4%

Dietary Fiber 1.8g 7%

Sugars 4.1g

Protein 14.0g

Vitamin A 161% • Vitamin C 75% Calcium 8% • Iron 16%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

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Alcohol
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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in iron High in niacin Very high in selenium Very high in vitamin A Very high in vitamin C

Bad points Very high in cholesterol High in sodium