Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams chicken broth; 1 teaspoons curry powder; 2 Tbsps chopped fresh cilantro; 118 milliliters lite coconut milk; 1 teaspoons salt; 340 grams unpeeled, medium-size fresh shrimp; 1 kilograms Roasted Winter Squash (use butternut squash)

Curried Butternut Squash Soup is a gluten free, dairy free, and primal soup. One portion of this dish contains about 11g of protein, 2g of fat, and a total of 137 calories. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up lite coconut milk, curry powder, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Autumn.

Instructions

Mash Roasted Winter Squash with a potato masher or fork, and set aside.

Ingredients you will need

Winter Squash

Potato

Equipment you will use

Potato Masher

Peel shrimp, and devein, if desired. Set aside.

Ingredients you will need

Shrimp

Stir together broth and next 3 ingredients in a Dutch oven over medium heat, and cook, stirring occasionally, 20 minutes or until thoroughly heated.

Ingredients you will need

Broth

Equipment you will use

Dutch Oven

Remove from heat.

Process squash and broth mixture together, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; add shrimp, and cook over medium heat until thoroughly heated and shrimp turn pink.

Ingredients you will need

Shrimp

Squash

Broth

Equipment you will use

Food Processor