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.

Creamy Butternut Squash Shrimp Curry Soup Enlarge Image
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1 users rated this recipe an average rating of 5.0
Makes:
8 servings
Prep:
35 mins
Slow Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 20 minutes (high)
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Creamy Butternut Squash Shrimp Curry Soup

Ingredients
8
cups cubed butternut squash (about 3 1/2 pounds)
2
14 1/2 ounce can reduced-sodium chicken broth*
1
tablespoon butter
1/2
teaspoon salt
1
12 ounce can (1 1/2 cups) evaporated fat-free milk
2
tablespoons Thai red curry paste
1
pound peeled and deveined medium fresh shrimp, halved lengthwise
 
Water (optional)

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,
  • 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
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