Butternut Squash and Coconut Soup With Shrimp

2 teaspoons expeller-pressed canola oil

1 small yellow onion, chopped

1 clove garlic, finely chopped

2 teaspoons finely chopped fresh ginger

1 teaspoon red curry paste, more to taste

2 teaspoons light brown sugar

1/2 teaspoon fine sea salt

1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups

2 cups low-sodium gluten-free chicken broth

1 (14-ounce) can coconut milk

1 pound medium shrimp, peeled and deveined

1/4 cup chopped fresh cilantro

1/4 cup shredded coconut, toasted (optional)

Lime wedges

1 2

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