To tailor the spiciness of this smooth and silky soup, start with 2 tablespoons of the red curry paste, taste, and add more if desired. To make this soup vegetarian, skip the shrimp and use vegetable broth.
Ingredients For Creamy Butternut Squash Shrimp Curry Soup Recipe
8 cup Cubed butternut squash
14.5 ounce 2 cans reduced sodium chicken broth
1 tablespoon Butter
0.5 teaspoon Salt
12 ounce 1 can evaporated fat free milk
2 tablespoon Thai red curry paste
1 pound Peeled and deveined medium fresh shrimp, halved lengthwise
Water
Nutrition value
314
calories per serving
11 g Fat25 g Protein24 g Carbs< 1 g FiberOther
Current Totals
11 g Fat
25 g Protein
24 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
24 g
Protein
25 g
Fiber
0 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
117 mg
Iron
1 mg
Vitamin A
37 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
16 mcg
Vitamin B12
1 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
33 mg
Manganese
0 mg
Phosphorus
241 mg
Selenium
34 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
