Curried Butternut Squash Soup
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)
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Amount per serving
- Calories: 136
- 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
- Roasted Winter Squash (use 3 pounds butternut squash)
- 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
- 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.
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