Curried Butternut Squash Soup

recipe
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.

Yield:

Makes 8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 136
Caloriesfromfat 19 %
Fat 3 g
Satfat 1.6 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 11.6 g
Carbohydrate 17.8 g
Fiber 4.1 g
Cholesterol 68 mg
Iron 2 mg
Sodium 601 mg
Calcium 83 mg

Ingredients

3/4 pound unpeeled, medium-size fresh shrimp
1 (32-ounce) container chicken broth
1/2 cup lite coconut milk
1/2 teaspoon salt
1/2 teaspoon curry powder
2 tablespoons chopped fresh cilantro

Preparation

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.

Note:

Developed,

October 2005
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