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Creamy Butternut Squash-Shrimp Curry Soup

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
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 - 3  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)
  • Servings Per Recipe 8,
  • cal. (kcal) 187,
  • Fat, total (g) 3,
  • chol. (mg) 90,
  • sat. fat (g) 1,
  • carb. (g) 20,
  • Monosaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 16,
  • vit. A (IU) 14771,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 660,
  • Potassium (mg) 727,
  • calcium (mg) 222,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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