Curried Butternut Squash Soup Recipe

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Ingredients:

Serving

roasted winter squash
3/4 lb unpeeled, medium-size fresh shrimp
1 (32-oz) container chicken broth
1/2 cup lite coconut milk
1/2 tsp salt
1/2 tsp curry powder
2 tbsp chopped fresh cilantro

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1328.37 Kcal (5562 kJ)
Calories from fat	842.12 Kcal
		% Daily Value*
Total Fat	93.57g	144%
Cholesterol	197.27mg	66%
Sodium	5172.88mg	216%
Potassium	635.46mg	14%
Total Carbs	103.04g	34%
Sugars	3.64g	15%
Dietary Fiber	6.15g	25%
Protein	29.75g	60%
Vitamin C	5.8mg	10%
Iron	6.1mg	34%
Calcium	125.4mg	13%

Amount Per 100 g
Calories	269.46 Kcal (1128 kJ)
Calories from fat	170.82 Kcal
		% Daily Value*
Total Fat	18.98g	144%
Cholesterol	40.02mg	66%
Sodium	1049.32mg	216%
Potassium	128.9mg	14%
Total Carbs	20.9g	34%
Sugars	0.74g	15%
Dietary Fiber	1.25g	25%
Protein	6.03g	60%
Vitamin C	1.2mg	10%
Iron	1.2mg	34%
Calcium	25.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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