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Curried Butternut Squash Soup with Shrimp Recipe

Curried Butternut Squash Soup with Shrimp

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Servings: 4 

Estimated Total Preparation Time: 50 minutes

Cook up some cold-weather comfort food with this delicious and easy-to-make squash soup.

Recipe Nutritional Information:

Calories per Serving: 541

Total Protein per Serving: 41 grams

Total Carbs per Serving: 37 grams

Total Fat per Serving: 26 grams

Saturated Fat per Serving: 4 grams

Total Fiber per Serving: 5 grams

Recipe Ingredients:

1 2-pound butternut squash, peeled, seeded, and cut in chunks

6 tbsp olive oil

½ medium onion, diced

4 cloves garlic, sliced

3 cups vegetable stock

1 tsp curry powder

1 ½ pounds large shrimp, peeled, de-veined, and tail off

Salt and pepper


Peel, seed, and cut squash into chunks. Set aside.

Dice onion and slice garlic. Add olive oil to coat the bottom of a sauce pan on medium heat. Sweat the onions and garlic (approx. 8 minutes) and season with salt and pepper. Add vegetable stock and curry powder to the sauce pan. 

Bring stock to a boil, add shrimp, and reduce heat to medium-low. Poach shrimp for 5 minutes. Shrimp will be bright pink and the tail will have curved in. Remove shrimp from liquid using a slotted spoon and reserve. 

Add squash to poaching liquid and simmer for 30 to 40 minutes or until squash is fork tender. Season with salt and pepper and blend with a handheld immersion blender. 
To serve, add the shrimp back to the hot soup to heat through on a low flame. Serve equal portions in a bowl with spoon, fork, and knife.


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