Quick Fix Meal

I keep lots of fresh and frozen food on hand to cook up some delicious meals without any planning.  Tonight I wanted to make a simple one dish meal because I had to leave before dinnertime for a class.  Originally I was going to make mushroom risotto, then changed my mind to shrimp pasta so I thawed some shrimp.  As I was cleaning up my newspaper from the table, I noticed a recipe for Butternut Squash and Coconut Shrimp soup which sounded even better.  It sure pays to keep all varieties of food available!

Butternut Squash and Coconut Shrimp Soup

1 Tbs. peanut or canola oil
1/2 cup chopped onion
1 clove garlic, chopped
2 tsp. fresh ginger, finely chopped
2 tsp. red curry paste, or more to taste
2 tsp. brown sugar
1/2 tsp. salt
1 medium butternut squash, peeled and cut into 1 inch cubes (about 4 cups)
1 bunch of kale, washed and torn into pieces, discarding stems
2 cups chicken broth
1 (14 oz) can coconut milk
1 tsp. lime zest
juice from one lime
1 lb. medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1-2 Tbs. chopped fresh basil (if desired)
1/4 cup unsweetened coconut, toasted (if desired)

Heat oil in a large soup pot over medium-high heat.  Add onion and cook until onion is translucent.  Add garlic and ginger and cook 30 seconds.  Add curry paste, brown sugar and salt and cook 1 minute.  Stir in butternut squash, kale, broth, coconut milk, lime zest, and lime juice and bring to a boil.  Reduce heat and simmer until squash is tender, 15-20 minutes.

Stir in shrimp and simmer until just cooked through, about 3 minutes.  Remove from heat and stir in cilantro and basil.  Top with coconut and serve.