Curried Butternut Squash Soup

Ingredients

• 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

Preparation

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.