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.

Recipe by Southern Living October 2005


Recipe Summary test

Makes 8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

136 calories; calories from fat 19%; fat 3g; saturated fat 1.6g; mono fat 0.7g; poly fat 0.4g; protein 11.6g; carbohydrates 17.8g; fiber 4.1g; cholesterol 68mg; iron 2mg; sodium 601mg; calcium 83mg.