Preparation
In a pot, heat the oil over medium heat. Cook the onion, garlic, ginger and lemongrass for 1 to 2 minutes.
Add the red curry paste and continue cooking for 30 seconds, just enough to release the flavour.
Add the Butternut squash, Haiku coconut milk and chicken broth. Cover and continue cooking for 15 to 20 minutes until the squash is tender. Remove the stalks of lemongrass.
Empty the contents into a mixer or use a potato masher. Mash or blend for 1 minute, until the mixture is smooth.
Pour the mixture back into the pot and bring to a boil over medium heat.
Add the shrimp and continue cooking for 2 to 3 minutes.
Add the baby spinach.
Before serving, garnish with coriander leaves.
