Ingredients
- 2 x (8 ounce.) pkgs. frzn pureed butternut squash (it may be called "cooked squash" or possibly "cooked winter squash")
- 1 x (12 ounce.) can evaporated fat-free lowfat milk
- 2 tsp sugar
- 1/2 tsp pumpkin pie spice
- 8 ounce frzn, peeled, cooked medium shrimp, thawed under cool water
- 1 Tbsp. curry pwdr Salt and fresh grnd pepper to taste
- 2 tsp flaked coconut
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Curried Shrimp And Butternut Squash Soup
Servings: 1
Directions
- In a medium saucepan over medium-high heat, bring the squash and lowfat milk to a boil. Reduce heat to low and simmer for 5 min.
- Add in sugar and pumpkin pie spice and continue to simmer for 5 min more.
- Add in the shrimp, curry pwdr, salt, and pepper and cook 1 more minute. Add in the coconut and serve.
- Ladle the butternut squash soup into individual bowls with equal portions of the shrimp spooned on top.
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