Coconut Butternut Squash Soup With Shrimp - cooking recipe

Ingredients

3 tbsp butter
1 clove garlic, peeled and finely diced
1 slice (1-inch) ginger, peeled and finely chopped
1 small onion, finely diced
1 small butternut squash, peeled, seeded and chopped
10 oz celery, trimmed and finely chopped
1 None leek, washed, trimmed and chopped
2 cups orange juice
1 None vegetable bouillon cube, crumbled
1 None chili pepper, seeded and finely chopped
8 None jumbo shrimp, peeled and deveined
1 None egg, beaten
6 tbsp flaked coconut
None None Tabasco sauce, to taste
None None Sliced chili pepper and orange slices, to garnish

Preparation

Heat 1 tbsp of the butter in a large saucepan on medium heat. Saute garlic, ginger and onion for 2 mins. Add squash, celery and leek and saute for 6-7 mins. Add orange juice, 1 cup water and bouillon cube. Bring to a boil. Reduce heat to low; cover and simmer for 10-12 mins.
Remove 1 cup of vegetables from the soup and set aside. Puree soup with a immersion blender until smooth. Return diced vegetables to the soup and season with salt and Tabasco.
Dip shrimp in beaten egg, then in coconut. Heat remaining 2 tbsp butter in a medium skillet on medium heat. Cook the shrimp for 2 mins on each side. Serve soup in bowls with a skewer of shrimp. Garnish with chili pepper and orange slices.