Wednesday, October 26, 2011

More squash!

Another soup recipe, Butternut Squash and Shrimp with a savory and tangy twist. This soup makes for a pleasant dinner, and paired with salad or bread, you cannot go wrong. It is easy to make, and fairly inexpensive sans the shrimp.

Here is what you will need:

1 butternut squash
1 red pepper
1 can light coconut milk
1 carton vegetable broth
1 pound shrimp or prawns
1 tsp cumin
1 tsp coriander
1 tsp red pepper flakes
dash of cinnamon
salt and pepper
juice of one large lime




Combine the precooked squash, red pepper, coconut milk, and broth in a large pot, cook for 15 minutes then mashed with a potato masher. Add spices, then shrimp, cook for 10 minutes on medium to low heat. Add lime juice, stir and serve.

We paired dinner with homemade caesar dressing and romaine. Yum!



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