1 Medium Butternut Squash
14 oz Coconut Milk
2 cups Vegetable Stock
2 Tbsp Coconut Oil
1 Small Sweet Onion
1 clove Garlic
½ Tbsp Ginger
1 Tbsp Arrowroot Powder
3 tsp Red Curry Paste
2 tsp Coconut Crystals
1 ½ tsp Sea Salt
Fresh Chopped Cilantro
Heat the coconut oil in a large pot over medium-high heat. Dice the onion, garlic, and ginger. Add the
onion to the oil and cook, stirring occasionally, until the onion is almost translucent. Once the onion is
ready, add the ginger and garlic and cook until fragrant, about one minute.
Stir the curry paste, coconut crystals, arrowroot powder, and sea salt into the onion mixture and cook for
To the pot, add the peeled and cubed butternut squash, coconut milk, and stock and turn the heat to high.
Bring to a boil, then reduce the heat to low (~3) and simmer for 20–25 minutes.
Peel and de-vein the shrimp. Dust the shrimp with Adobo Seasoning and heat a pan to medium-high
heat (~7). Add one teaspoon of coconut oil and cook the shrimp for 5–7 minutes, turning once, or until
the shrimp are pink and opaque all the way through.
While the shrimp are cooking, blend the squash soup mixture in a blender or food processor and blend
until smooth and creamy.
Top the soup with shrimp and cilantro or shaved coconut and serve immediately.
This recipe can easily be made Vegan; just omit the shrimp