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Curried Shrimp And Butternut Squash Soup Recipe

by Global Cookbook

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

Directions

1. 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.
2. Add in sugar and pumpkin pie spice and continue to simmer for 5 min more.
3. Add in the shrimp, curry pwdr, salt, and pepper and cook 1 more minute. Add in the coconut and serve.
4. Ladle the butternut squash soup into individual bowls with equal portions of the shrimp spooned on top.

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