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. MORE+ LESS-

By Pillsbury Kitchens

June 11, 2012

uncooked large shrimp, peeled, deveined

Cooking spray

Salt and freshly ground black pepper

teaspoons olive oil

teaspoon curry powder

1/4

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)

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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.