Thai Butternut Squash Soup...

Yesterday was the day!
Here's the ingredients (minus the veggie stock)...

Don't they look yummy?  The squash I cut in half, seeded, covered with plastic wrap and cooked on high in the microwave until it was done (about 10 min).
Ok, ingredients (I'll post my changes to it, not the original recipe by Moosewood),

1 can coconut milk (original said 1 cup)
2 1/2 TBSP That red curry paste (original said 1/2 tsp)
1 tsp salt (original added 4tsp sugar)
2 cups veggie/chicken broth
1 butternut squash, cooked (equal to about 4 cups chopped) (original said 2-12 oz pkg frozen squash)
1 lime (zest and 2 Tbsp juice) (original also added 1 Keiffer lime leaf)
2 cups fresh spinach
1/2 lbs shrimp (peeled, and deveined, tails off) (original had pan-fried tofu)
1 cup chopped fresh cilantro (original had cilantro as just a garnish)

I scooped out the squash and combined it in a pot with the coconut milk, curry paste, salt and broth heated it through (don't boil) and pureed it all with my immersion blender (which is quite possibly the best kitchen gadget of all time!).  I then added the shrimp, lime zest and juice, spinach and cilantro.

It was good, the kids weren't thrilled (surprise, surprise) but after it sat for 2 hours it was quite good and the leftovers were fantastic!  I think this is one of those soups where you could make it in the morning or the night before (minus the shrimp), then heat it up when you're ready for it and throw in the shrimp.  It's not spicy and not too sweet but has hints of lots of different flavours.  If I'd made it with low fat coconut milk then it would be a great diet soup (no carbs, no sugar, lots of flavour) :o)