This silky butternut squash soup is slightly sweet, it's smoky from the chipotle peppers, and it's topped with delicious chili lime shrimp and grilled corn!
Begin by marinating the shrimp. In a medium bowl, combine the shrimp, lime zest, lime juice, chili powder, salt, pepper, and a drizzle of olive oil. Stir to combine and set aside.
Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil, onion, garlic, and a pinch of salt and pepper, and sauté for 3 minutes, stirring frequently.
Add the butternut squash, chipotle peppers, and adobo sauce and sauté for another 3 minutes.
Add the vegetable broth and bring to a boil. Once boiling, reduce heat to medium, cover, and simmer for 20 minutes.
Once soup has simmered for 20 minutes, stir in the coconut milk and let cool for a few minutes.
Meanwhile, sauté the shrimp. Heat a skillet over medium-high heat and add the 2 teaspoons of olive oil. Once hot, add the shrimp. Cook for a minute or two per side, or until shrimp is pink and opaque. Set aside.
Once the soup has cooled for a few minutes, transfer the soup to a high powdered blender and blend until smooth and creamy. Be very careful when blending hot liquids! Always keep a towel and a firm grip over the lid, and be very careful when removing the lid. Season to taste with salt and pepper and blend again if need be.
Top soup with shrimp, grilled corn, chopped cilantro, sliced jalapeños, a drizzle of coconut milk, and a squeeze of lime!*To grill my corn, I always rub it with olive oil and season it with salt and pepper, and grill on all sides until the desired "char" is achieved.
*To grill my corn, I always rub it with olive oil and season it with salt and pepper, and grill on all sides until the desired "char" is achieved.