Creamy Butternut Squash Shrimp Curry Soup Recipe
Recipe By Better Homes and Gardens
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.
4.6
23 Rating -
Rate
8hr 35minstotal
35minsPrep
8hr Cook
8hr 35m.total
35m.Prep
8hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Creamy Butternut Squash Shrimp Curry Soup Recipe
- 1 cup Cubed butternut squash
- 1.81 ounce 2 cans reduced sodium chicken broth
- 0.13 tablespoon Butter
- 0.06 teaspoon Salt
- 1.50 ounce 1 can evaporated fat free milk
- 1/4-0.38 tablespoon Thai red curry paste
- 0.13 pound Peeled and deveined medium fresh shrimp, halved lengthwise
- As required Water
Nutrition
value
value
314
calories per serving
11 g Fat25 g Protein24 g Carbs< 1 g FiberOther
Current Totals
- Fat11g
- Protein25g
- Carbs24g
- Fiber< 1g
MacroNutrients
- Carbs24g
- Protein25g
- Fiber< 1g
Fats
- Fat11g
Vitamins & Minerals
- Calcium117mg
- Iron< 1mg
- Vitamin A37mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B916mcg
- Vitamin B121mcg
- Vitamin C1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium33mg
- Manganese< 1mg
- Phosphorus241mg
- Selenium34mcg
- Zinc1mg
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
Recipe By Better Homes and Gardens