Curried Winter Squash Soup

Warm up with a simple soup. Ready-to-go veggies make it easy while mild curry gives it a kid-friendly kick.

  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 4


uncooked large shrimp, peeled, deveined
Cooking spray
Salt and freshly ground black pepper
teaspoons olive oil
teaspoon curry powder
teaspoon crushed red pepper flakes
boxes (10 oz each) Cascadian Farm® frozen organic winter squash
can (13.66 oz) light coconut milk (not cream of coconut)
  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil. Arrange shrimp on cookie sheet; spray evenly with cooking spray, and season with salt and pepper.
  • 2 Bake 5 to 8 minutes or until shrimp are pink.
  • 3 In 2-quart saucepan, cook olive oil, curry powder and pepper flakes over medium heat about 30 seconds or until fragrant. Stir in squash, then coconut milk. Heat to simmering. Season with salt and pepper.
  • 4 Divide soup among 4 bowls; add 4 shrimp to middle of each bowl.
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