Butternut Squash Soup with Curry and Shrimp

INGREDIENTS:

2 lbs                      Butternut or kabacha squash or pumpkin (peeled, seeded and cut  into chunks)

12                          Shrimp, medium – large, peeled

2 tb                        Thai yellow (or red) curry paste or powder

3 cups                   Chicken stock

4 Tbs                     Butter

1 can (14 oz)         Coconut milk, unsweetened

1 T                         Nam pla (Thai fish sauce)

1 ea                        Lime juice

4 ea                        Lime wedges

1 sm bunch           Cilantro, minced for garnish

INSTRUCTIONS:

Place 3 tablespoons of the butter in a medium saucepan and turn the heat to medium-high.  When it melts, add the curry paste or curry powder and cook, stirring, just until it begins to brown.

Add the stock and cover.  Cook until the squash is just about tender, 15 minutes.  Stir in the coconut milk and cook for about 5 minutes more, until the squash is very tender.  Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work.  The mixture should be very smooth.  Combine with the stock remaining in the saucepan and whisk until smooth.  Season with the nam pla and lime juice.  Keep warm.

Place the remaining 1 tablespoon of butter in a 10-in skillet and turn the heat to medium-high.  When the butter melts, cook the shrimp for about 2 minutes per side, until pink.

Put 3 shrimp in each of four bowls.  Cover each with a portion of soup, then garnish with some minced cilantro.  Serve with lime wedges.