When you need that go to soup recipe to please the crowd, our chef has shared one of his favorites.

INGREDIENTS:

• 2 tablespoons canola oil
• 1 Cup ( 4 ounces) Yellow Onion, diced ¼ inch
• 3 cloves (1 ounce) of Garlic, peeled and minced
• 3 to 4 inch piece of Lemongrass, smashed
• 1 15 ounce can of Pumpkin Puree
• 36 ounces ( 1 large can) Prepared Chicken Stock
• 1 15 oz. can of Coconut Milk
• 1 ounce Fresh Ginger, peeled and minced
• 2 teaspoon Coriander Seeds, toasted and ground
• 2 teaspoon Cumin Seeds, toasted and ground
• 3 tablespoons Thai Curry Powder (Regular Curry Powder can be used plus the addition of hot sauce to taste)
• 2 tablespoons fish sauce
• Juice of 1 Lime ( 2ounces)
• 1 tsp. of sea salt
• 3 tablespoons sugar
• 1 pound of 16/20 count shrimp, peeled and deveined, tail off for garnish
• Cilantro Chopped, for garnish
• Toasted Pumpkin Seeds, for garnish
• 1 pound of Butternut Squash peeled, seeded and diced ½ inch. Roasted. For Garnish

DIRECTIONS:

• Peel, seed and dice butternut squash into ½ inch cubes. Toss in 2 tablespoons canola oil and roasts in 400F oven until cubes are fork tender. Remove from oven and set aside for soup garnish
• Heat oil in stock pot
• Sauté onions, garlic and lemongrass until onions are translucent
• Add 1 can of pumpkin, Stock and coconut milk and bring to a simmer for 20 minutes
• Once pumpkin is soft remove lemongrass and let soup set for 20 minutes
• Puree soup in batches in a blender
• Place Soup back into stock pot and return to a simmer
• Add Coconut Milk, Ginger, Coriander, Cumin, Curry Powder and Fish Sauce
• Add lime juice, Sea Salt and Sugar
• Taste and adjust Seasonings including Sugar
• Keep Soup Warm
• Grill or Broil Shrimp until they reach an internal temperature of 160F
• Place 6 Shrimp and diced butternut in bowl, ladle soup over shrimp, garnish with chopped cilantro and toasted pumpkin seeds.
• To toast Coriander and Cumin: Place seeds in dry sauté pan on medium high heat. Sauté until spices give off their aroma