Butternut Squash and Brussel Sprouts Curry Soup with Wild-Caught Shrimp and Homemade Coconut Milk

The mother ingredient for most soups is broth, I say the mother ingredient for curry soups is homemade coconut milk… using 100% coconut milk is key to an absolutely tasty soup.
Soups are perfect as the night gets colder. I love the fact that they are a delicious and satisfying way to get more veggies into our diets.



Ingredients organic

1/2 lb brussels sprouts (halves and steam with a bit of salt, strain and set aside)
2 tablespoons olive oil
1lb wild caught shrimp (cleaned and deveined)
2 tablespoons Thai red curry paste
2 bunches scallions (slice thinly, separate the white part and the green)
1 1/2 lb butternut squash (medium) peeled, deseeded and cut into cubes
2 cups homemade coconut milk
1 tablespoon Asian fish sauce
2 cups broth (you can also use water if you don’t have broth)
2 cloves garlic (minced )
1 tablespoon fresh grated ginger
1 small bunch basil
Handful of fresh parsley
Salt and fresh ground black pepper to taste.


Heat oil, add shrimp and cook, transfer to a plate, add white scallions, garlic, ginger and cook for about 2 minutes stirring constantly, add curry paste and cook for about 1 minute, add squash with 2 cups homemade broth or water, cover bring to a boil, reduce heat (you want to simmer your soup) and cook until tender, stir in coconut milk, green scallions, basil, parsley, fish sauce and shrimp continue cooking for about 2 minutes, stir in your cooked brussels sprouts, season to taste. And baaaaaaam………you are ready to impress your family.