Thai Shrimp And Butternut Squash Soup

• 2 lbs butternut squash, peeled, seeded and cut into chunks
• 1/2 cup red curry paste
• 4 cups chicken or vegetable stock
• 3 cups coconut milk
• 1 1/2 lbs shrimp, peeled and deveined, with tails left on
• None None Sliced red chili peppers and shredded green onions, to serve (optional)

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper. Arrange the squash in a single layer in the pan. Spray with no stick cooking spray and season.
2. Bake for 35-40 mins, until golden and tender.
3. Transfer the squash to a large saucepan and add the curry paste. Cook on medium heat, stirring, for 1-2 mins, until fragrant. Add the stock and coconut milk. Bring to a boil. Reduce the heat to low and simmer for 10 mins.
4. Using a blender, blend in batches until smooth. (Or blend in the saucepan with an immersion blender.) Return soup to the saucepan and add the shrimp. Cook, stirring, for 2-3 mins, until the shrimp are just cooked through.
5. Serve topped with chili peppers and green onions, if desired.

butternut squash, red curry, chicken, coconut milk, shrimp, red chili peppers

Taken from recipes-plus.com/api/v2.0/recipes/25579 (may not work)