Curried Butternut Soup

Source: Simple to Spectacular

Serves 4 (no extras)

• 4 tbsp butter
• 2 tsp Thai yellow curry paste
• 2 lbs butternut squash, peeled, seeded, cut into chunks
• 3 cups veg stock
• a 14 oz can of coconut milk
• 1 tbsp fish sauce or aged balsamic vinegar
• juice of 1 lime
• 12 raw peeled deveined shrimp

To prepare:

• Melt 3 tbsp of butter in a medium saucepan over med-high heat. Add curry paste and cook, stirring, for 1 minute. Add the squash and cook for 5 minutes, stirring, until it starts to brown.
• Add the stock, cover. Cook until tender, 15 minutes. Add coconut milk, cook 5 minutes more. Puree in blender. Season with fish sauce and lime juice.
• Meanwhile, saute the shrimp in 1 tbsp of butter in a skillet, about 2 minutes per side, until pink.
• Serve soup with a few shrimp in each bowl.