Thai Shrimp And Butternut Squash Soup - cooking recipe

Ingredients

2 lbs butternut squash, peeled, seeded and cut into chunks
1/2 cup red curry paste
4 cups chicken or vegetable stock
3 cups coconut milk
1 1/2 lbs shrimp, peeled and deveined, with tails left on
None None Sliced red chili peppers and shredded green onions, to serve (optional)

Preparation

Preheat the oven to 400\u00b0F. 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.
Bake for 35-40 mins, until golden and tender.
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.
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.
Serve topped with chili peppers and green onions, if desired.