Prep: 15 min., Cook: 25 min. For lower salt intake, use low-sodium chicken broth. Look for lite coconut milk in the Asian aisle of the supermarket.
Mash Roasted Winter Squash with a potato masher or fork, and set aside.
Peel shrimp, and devein, if desired. Set aside.
Stir together broth and next 3 ingredients in a Dutch oven over medium heat, and cook, stirring occasionally, 20 minutes or until thoroughly heated. Remove from heat.
Process squash and broth mixture together, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; add shrimp, and cook over medium heat until thoroughly heated and shrimp turn pink. Sprinkle each serving with cilantro.