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.

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  • 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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