I recently discovered Campbell's Organic Butternut Squash soup. It comes in a 17 ounce box in the soup aisle.
I will admit, I am a sucker for butternut squash but hate the process of peeling and cutting it up,
so when I found this soup, I had to give it a try.
It is delicious but sometimes I want something to chew on and that is how this recipe came to be.
I had some leftover sautéed onions and mushrooms that I had used for another recipe.
I added them to the soup.
I thawed a package of tiny cooked shrimp (rinsed and drained) and added that to the soup.
Then came the unsweetened coconut milk... I used about 3/4 of a can.
Bring the soup to a boil and salt to taste. If you like, add some red pepper flakes for a bit of heat.
Chopped cilantro finished it off and a good squeeze of lime made it even better!
An easy but delicious soup worthy of serving to company!
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