Curried Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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