Popular in Food

Creamy Butternut Squash Shrimp Curry Soup

To tailor the spiciness of this smooth and silky soup, start with 2 tablespoons of the red curry paste, taste, and add more if desired. To make this soup vegetarian, skip the shrimp and use vegetable broth.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
3.5 by 2 people
4,086 views
Rate me!
  • Makes: 8 servings
  • Prep: 35 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 20 minutes (high)

Creamy Butternut Squash Shrimp Curry Soup

Directions

  1. In a 4- to 5-quart slow cooker combine squash, broth, butter, and salt.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Stir evaporated milk and curry paste into mixture in cooker. Using an immersion blender, carefully blend soup. Stir in shrimp.
  4. If using low-heat setting, turn cooker to high-heat setting. Cover and cook about 20 minutes more or until shrimp are opaque.
  5. To serve, if desired, thin soup with a little water.

Nutrition Facts (Creamy Butternut Squash Shrimp Curry Soup)

  • Per serving:
  • 187 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 90 mg chol.,
  • 660 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Similar Recipes

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.
close