Curried Butternut Squash Soup

Curried Butternut Squash Soup

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)


  • none Roasted Winter Squash (use 3 pounds butternut squash)
  • 3/4 pound unpeeled, medium-size fresh shrimp
  • 1 none (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


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.

Nutritional Information

Amount per serving
  • Calories: 136none
  • Calories from fat: 19%
  • Fat: 3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.6g
  • Carbohydrate: 17.8g
  • Fiber: 4.1g
  • Cholesterol: 68mg
  • Iron: 2mg
  • Sodium: 601mg
  • Calcium: 83mg

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Curried Butternut Squash Soup Recipe