Butternut Squash and Shrimp Chowder

1 stick butter (do not use margarine)

2½ c. diced onions

3- 20 oz. pkg. butternut squash, diced small

2 t. sweet paprika

48 oz. chicken broth

32 oz. coconut milk

salt and pepper, to taste

2 lb. shrimp, peeled an halved

minced chives

Directions:

Sauté the onion, squash and paprika in the butter.

Add the broth and bring to a boil.

Reduce heat and simmer until the squash if very soft.

Puree the soup.

Add the coconut milk and season with salt and pepper.

Stir in the shrimp and continue to cook until shrimp are done.

Garnish with minced chives.

Yield: 8-10 servings