Shrimp and Butternut Squash in Coconut Milk Broth

If you're looking for new and inventive ways to feature fall's bumper crop of winter squashes, try trolling through different cuisines for inspiration. This stew features Thai flavors like coconut milk, lime, and cilantro. If you don't have Sophie's vegan shrimp on hand - or prefer not to use faux seafood - this stew would be just as good with tofu. Substitute 1 pound cubed firm tofu for the shrimp.

Ingredients:

• 3/4 cup vegan chicken broth (such as Imagine)
• 1 and 1/2 teaspoons vegan brown sugar
• 1 teaspoon coarse salt
• 2 teaspoons tomato paste
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1 (14-ounce) can light coconut milk
• 2 cups (3/4-inch) peeled and cubed butternut squash
• 1 cup (1-inch long x 1/4-inch wide) julienne-cut strips red bell pepper
• 12 ounces Sophie's Kitchen shrimp, thawed
• 2 cups hot cooked basmati rice
• 1/4 cup fresh-squeezed lime juice
• 3 tablespoons minced fresh cilantro

1. Combine the broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper, and coconut milk in a large saucepan, stirring with a whisk until blended.  Add the butternut squash and bell pepper; bring to a boil.  Reduce heat and simmer for 10 minutes - the squash should be just tender.

2. Cut each shrimp in half lengthwise and add to the pan.  Return to a boil and cook for a final minute.  Stir in the cooked rice, lime juice, and cilantro.

Nutrition Info:
4 servings (1 and 3/4 cups), Calories 294 

Tasting Notes:
A surprising bit of heat from the crushed red pepper, tamed by the coconut milk, and accentuated by the tart lime and the cilantro. The squash was unexpected but works great in this application. Although the shrimp were certainly fun, I would use tofu next time, in which case I'd rate this soup even higher. Overall, flavorful and hearty.

Rating:
4