We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Curried Winter Squash Soup

(0)
  0 reviews
  • 20 min prep time
  • 20 min total time
  • 8 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

Inspired Taste
June 11, 2012

Ingredients

16
uncooked large shrimp, peeled, deveined
Cooking spray
Salt and freshly ground black pepper
2
teaspoons olive oil
1
teaspoon curry powder
1/4
teaspoon crushed red pepper flakes
2
boxes (10 oz each) Cascadian Farm® frozen organic winter squash
1
can (13.66 oz) light coconut milk (not cream of coconut)

Steps

  • 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.
  • 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.

Expert Tips

Replace roasted shrimp with roasted squash, walnuts or pecans.

Instead of coconut milk, use chicken stock or broth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
169.5
% Daily Value
Total Fat
9.4g
14%
Saturated Fat
0.4g
2%
Cholesterol
35.3mg
12%
Sodium
760.5mg
32%
Total Carbohydrate
13.7g
5%
Dietary Fiber
2.6g
10%
Sugars
7.4g
Protein
5.0g
% Daily Value*:
Vitamin C
9.20%
9%
Calcium
4.10%
4%
Iron
3.30%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved