Coconut Butternut Squash Soup With Shrimp

• 3 tablespoons butter
• 1 clove garlic peeled and finely diced
• 1 inch ginger peeled and finely chopped
• 1 onion small, finely diced
• 1 butternut squash small, peeled, seeded and chopped
• 10 ounces celery trimmed and finely chopped
• 1 leek washed, trimmed and chopped
• 2 cups orange juice
• 1 vegetable bouillon cube crumbled
• 1 chili pepper seeded and finely chopped
• 8 jumbo shrimp peeled and deveined
• 1 egg beaten
• 6 tablespoons flaked coconut
• Tabasco Sauce to taste
• orange slices
• chili pepper

1. Heat 1 tbsp of the butter in a large saucepan on medium heat. Saute garlic, ginger and onion for 2 mins. Add squash, celery and leek and saute for 6-7 mins. Add orange juice, 1 cup water and bouillon cube. Bring to a boil. Reduce heat to low; cover and simmer for 10-12 mins.
2. Remove 1 cup of vegetables from the soup and set aside. Puree soup with a immersion blender until smooth. Return diced vegetables to the soup and season with salt and Tabasco.
3. Dip shrimp in beaten egg, then in coconut. Heat remaining 2 tbsp butter in a medium skillet on medium heat. Cook the shrimp for 2 mins on each side. Serve soup in bowls with a skewer of shrimp. Garnish with chili pepper and orange slices.

butter, clove garlic, ginger, onion, butternut, celery, leek washed, orange juice, vegetable bouillon, chili pepper, shrimp, egg, flaked coconut, tabasco sauce, orange slices, chili pepper

Taken from www.yummly.com/recipe/Coconut-Butternut-Squash-Soup-with-Shrimp-1399702 (may not work)