Go Back Email Link
Two bowls of butternut and shrimp soup.
Print Pin
5

Curried butternut squash soup with shrimp

Butternut squash soup is common, but once curry and shrimp are added, this dish is anything but ordinary! This is a tried and true recipe that my family has made for years.
Course Soup, Soups and Stews
Cuisine American
Keyword butternut squash recipe, butternut squash soup, winter squash recipes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 288kcal

Ingredients

  • 2-3 lb butternut squash
  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 3 celery ribs sliced
  • 3 carrots peeled and sliced
  • 2 white potatoes cubed
  • 4 Tbsp unsalted butter
  • 2 garlic cloves minced
  • 2 Tbsp curry powder
  • 2 Tbsp fresh thyme leaves or 1/4 tsp ground thyme
  • ¼ teaspoon ground ginger
  • 8 cups low sodium chicken or vegetable broth
  • 1 pound raw shrimp (medium to large) tails removed
  • 2 bay leaves
  • 2 cups whole milk
  • 1 Tbsp lime juice
  • 2 Tbsp Sriracha

Instructions

  • Heat your oven to 425°F.
  • Cut the butternut squash in half, length-wise, and scoop out the seeds. (Discard the seeds or save for another use). Place the butternut squash on the prepared pan, drizzle with olive oil, and season with salt and pepper.
  • Roast for 45 minutes, or until a fork pearces the squash easily.
  • Let cool, scoop the squash from the skin and place in your blender.
  • Meanwhile, add in the unsalted butter to a large soup pot over medium heat. When the butter is melted, add the potatoes, carrots, and onions. Cook, stirring frequently, until the vegetables are soft and the onion is translucent, about 15-20 minutes. Add the garlic and cook for 1 more minute.
  • Stir in 4 cups of broth and the bay leaves. Bring to a boil, then down to a simmer until the veggies are very soft , about 10 minutes.
  • Discard the bay leaves and transfer the shrimp and broth to the blender.
  • Cover and blend on medium-high until all the veggies are pureed.
  • Pour the veggie mixture back into the pot. Stir in the milk, remaining 4 cups of broth, shrimp (tails reoved),c urry powder, thyme, ginger, and lime juice. Simmer for 5 minutes, or until the flavors meld and the shrimp is cooked through.
  • Drizzle with sriracha, as desired.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 32g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 527mg | Potassium: 1080mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16365IU | Vitamin C: 41mg | Calcium: 204mg | Iron: 3mg