Skip to content
Industry Dashboard
Everything Pecans
  • Everything Pecans!
  • Recipe Library
  • Health & Nutrition
  • Pecans 101
  • About The APC
For the Industry
  • Industry Dashboard
  • Data & Reports
  • Quality Assurance Program
  • Tools & Resources
  • Handler Reporting
  • Industry Registration
  • Contact Us
For Electronic Reporting
Login Here

Ginger and Coconut Soup with Shrimp, Butternut Squash and Pecans

By: ILovePecans.org

Serving Size: 1

This spicy Ginger and Coconut Soup with Shrimp, Butternut Squash and Pecans pairs pecans and Thai flavors with a kick of heat.

Print Recipe
Download Recipe Imagery
Share

Ingredients

1 tablespoon + 1 tablespoon pecan oil or clarified butter

1/4 cup pecan pieces

1/2 cup red onion, minced

4 cloves garlic

1 jalapeno or Serrano green chile, minced

3 tablespoons young ginger, minced

1 1/2 tablespoons + 1 tablespoon Sriracha

1 1/2 cups coconut milk

1 1/2 cups chicken broth

1/2 cup butternut squash, minced and seeded

6 head-on 16/20 count shrimp, chopped

1 lime, halved

Process:

  1. Heat pecan oil or clarified butter over medium heat.
  2. Add onions, garlic, chile, ginger and pecan pieces. Sweat, stirring until tender.
  3. Add 1 1/2 tablespoons Sriracha to vegetables. Toast and stir.
  4. Add coconut milk and chicken broth. Bring to a simmer.
  5. Add butternut squash. Simmer 20 minutes.
  6. Puree in batches in blender and return to pot.
  7. Return to simmer, then turn off heat.
  8. Add shrimp. Let sit for five minutes.
  9. Stir in juice of one lime half.
  10. Serve into individual bowls.
  11. In another bowl, combine 1 tablespoon Sriracha, 1 tablespoon pecan oil or clarified butter and the juice from the other lime half.
  12. Stir until well combined, and use to garnish individual bowls of soup.

Nutritional Facts:

Calories 320
Fat 30 g
Saturated Fat 17 g
Sodium 590 mg
Carbs 12 g
Fiber 3 g
Protein 5 g