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Curried Butternut Squash Soup

Yield Makes 8 servings (serving size: 1 cup)
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.

Ingredients

Nutrition 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

How to Make It

  1. Mash Roasted Winter Squash with a potato masher or fork, and set aside.

  2. Peel shrimp, and devein, if desired. Set aside.

  3. 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.

  4. 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.