Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

Name: Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles
Ingredients: 2 teaspoons canola or coconut oil; 1 small yellow onion, chopped; 1 clove garlic, finely chopped; 2 teaspoons finely chopped fresh ginger; 2 teaspoons red curry paste, more to taste, if needed; 2 teaspoons light brown sugar; 1/2 teaspoon salt; 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4-5 cups; 4 cups low-sodium chicken broth; 1 (14-ounce) can coconut milk; 1 pound large shrimp, peeled and deveined, if needed; 1/4 cup chopped fresh cilantro; 6-8 ounces brown or white rice noodles, cooked according to package directions; Lime wedges, for serving

Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles was pinched from <a href="http://www.melskitchencafe.com/2014/02/butternut-squash-and-coconut-curry-soup-with-shrimp-and-rice-noodles.html" target="_blank">www.melskitchencafe.com.</a>

INGREDIENTS

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2 teaspoons canola or coconut oil

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1 small yellow onion, chopped

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1 clove garlic, finely chopped

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2 teaspoons finely chopped fresh ginger

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2 teaspoons red curry paste, more to taste, if needed

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2 teaspoons light brown sugar

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1/2 teaspoon salt

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1 medium butternut squash, peeled and cut into 1-inch pieces, about 4-5 cups

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4 cups low-sodium chicken broth

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1 (14-ounce) can coconut milk

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1 pound large shrimp, peeled and deveined, if needed

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1/4 cup chopped fresh cilantro

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6-8 ounces brown or white rice noodles, cooked according to package directions

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Lime wedges, for serving

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