Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

recipe by

380
calories
14
ingredients
6
servings
3.939

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Ingredients

2 tsps canola oil
1 yellow onion small, chopped
2 tsps fresh ginger finely chopped
2 tsps red curry paste more to taste, if needed
1/2 tsp salt
1 butternut squash medium, peeled and cut into 1-inch pieces, about 4-5 cups
14 ozs coconut milk
1 lb large shrimp peeled and deveined, if needed
8 ozs rice noodles brown or white, cooked according to package directions
lime wedges for serving

Nutrition Facts

380
calories
19
g fat
6
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 11
SmartPoints: 15