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Curried Coconut Butternut Squash Soup with Shrimp

Carrots and butternut squash are the main ingredients here, we tossed them into the pan right before sweating the onions. We made the onions super nervous by flirting with them so they would start profusely sweating. Just kidding, lol! We cooked them gently to allow for sweetness, slowly softening them. Coconut milk adds that dairy-like but dairy-free consistency. The shrimpies are like the candy on top, we know that’s what you’re here for! Chow time, Fam!

What’s in your bag:



What you’ll need from home:

-Small saucepan

-Something to stir with

How to Prep:

  1. Pour the soup into your pot.
  2. Heat on low until warm, stirring to keep the bottom from burning.
  3. Add the shrimp to the soup at the end of the heating process – they’re perfect and you don’t want to overcook those beauties.  
  4. Ladle into a bowl when hot and enjoy!

Total prep time: 5 minutes

That’s it! Dinner solved, dinner served. #weareWECO

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