Simple ingredients like Onions, Butternut Squash, vegetable stock and a smattering of spices that you can easily find at your local grocery store, are what make up this Easy Curried Butternut Squash Soup that my daughter keeps asking me to make over and over again!
Glorious was what this weekend was – at least to me! Y’all, this weekend, we hit the 70s here in North East-ish GA!
Amidst all the shenanigans that made up our weekend, my daughter and I managed to grab our doggos and head to one of our favorite parks, called Little Mulberry, near where we used to live. Y’all, this park does not live up to its name. With a 2.2 mile trail, a 4 mile trail, and several miles of unpaved trails in it’s woods, a couple of large lakes and acres of mysterious stacked stone mounds, Little Mulberry is anything but Little!
My daughter and I walked and walked till my older dog decided she had had enough. By the time we made the 50 minute drive back home, we were all famished, and my daughter turned to me and said, “so mom, can we have that Curried Butternut Squash Soup for dinner?” I usually don’t make soup when it’s 70+ degrees outside, but this time I made an exception…as we both think this soup is deliciously glorious!
Without the shrimp, this Curried Butternut Squash Soup is vegan. It has just a few ingredients and while they are easy to find and the actual process is so super easy, this soup does take awhile to make. And, most of that time is spend caramelizing the onions and then the butternut squash. When these two components are caramelized and then blended with coriander, chili powder, cumin, turmeric and vegetable stock, the resulting soup is simply glorious.
Now, you can enjoy this Easy Curried Butternut Squash Soup on it’s own or with some roti or bread, like we have done several times. Or, you can add some spicy shrimp to it for some added oomph! I used the same spices I used in the Butternut Squash soup: coriander, chili, cumin and turmeric, to spice up the shrimp as well. I also made a whole pound of shrimp and ended up snacking on it while I tried to take these pictures…
So tell me, how was your weekend? If it’s cold where you are, I sure hope you give this Easy Curried Butternut Squash Soup With Spicy Shrimp a try.
Till, Thursday, stay warm and glorious, y’all!
Easy Curried Butternut Squash Soup With Spicy Shrimp
Simple ingredients like Onions, Butternut Squash, vegetable stock and a smattering of spices that you can easily find at your local grocery store, are what make up this Easy Curried Butternut Squash Soup that my daughter keeps asking me to make over and over again!
Ingredients
For The Curried Butternut Squash Soup
- 1 tbsp oil
- 2 onions
- 3 cups Cubed Butternut Squash , I used a 12 oz bag of pre-cut butternut squash from the produce section of the grocery store.
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 2 cups vegetable stock
For the Spicy Shrimp
- 1 tbsp oil
- 1 lb frozen shrimp - thawed
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp dried parsley
- salt and pepper to taste
Instructions
For The Curried Butternut Squash Soup
- Add oil to a pan over low heat. Chop onions and add to pan and let caramelize over 35 minutes or so. Make sure to stir the onions often.
- Around the 35 minute mark, push the onions to the side and add in the butternut squash and let the butternut squash caramelize too (as the onions caramelize more) for about 4 minutes, then flip pieces over and repeat till pieces are caramelized. It took me about 20 minutes to caramelize the butternut squash after the 35 minutes to caramelize the onions.
- Then, add this butternut squash and onion mixture to a blender along with the coriander, chili powder, cumin, turmeric and vegetable stock and blend till smooth. Season with salt and pepper as needed, and ladle into bowls.
For the Spicy Shrimp
- Add the oil to a pan and add in the shrimp and sprinkle with the coriander, cumin, chili powder and turmeric. Saute about 4 minutes or till shrimp is pinkish (under the spice-coating). Sprinkle with parsley and season with salt and pepper.
- Serve shrimp on top of Curried Butternut Squash Soup.
Nutrition Information:
Yield: 4Amount Per Serving:Calories: 256 Cholesterol: 285mg Sodium: 1370mg Carbohydrates: 19g Fiber: 3g Sugar: 5g Protein: 25g
[email protected]'s Recipes
Such a yummy meal! Lucky you still can get butternut squash at this time of year…
Lisa | Garlic + Zest
There is so much depth of flavor in this soup — and those gorgeous prawns sitting so proudly atop it — you’ve done it again!
David @ Cooking Chat
I love these flavors! the shrimp look like they are cooked just right, will have to try. Looks like a nice place to walk, too.
Carrie | Clean Eating Kitchen
I can’t get enough soup this time of year! I love the addition of the spices and those shrimp look amazing!!
Karen @ Seasonal Cravings
Sounds like you had a beautiful weekend with your daughter! I’m so impressed with this soup – the color is gorgeous and the flavor sounds on point! Can’t wait to give it a spin.
David @ Spiced
You had me at spicy shrimp! This soup sounds amazing by itself, but what a fun idea to top it with shrimp. And it looks like I’ve got everything I need except for the shrimp…so I’m heading to the store for that! I’m glad you gals got to take the dogs back to their old stomping grounds for a bit. But 70°!?! Seriously!? We hit the low 40s here, and that might as well be Hawaiian shirt and shorts weather. Haha! Seriously, though, you should see all of the flooding when the snow/ice melted. Hope you have a great Monday, my friend…and if you happen to have any more soup, then send it on up with your drone, mmmk? 🙂
colleen kennedy
That char on the squash…love! And adding shrimp to this gorgeous soup?? SMart AND delicious! Pinning!
allie @ Through Her Looking Glass
Sounds like you two had a great hike and dinner afterwards. So delicious. Those caramelized onions and butternut squash!!!! EEK!!! You captured it perfectly. I love all the great pics and this thick, flavorful soup. You the woman! xo
[email protected]
I love the addition of the spicy shrimp in this curried butternut squash soup Shashi! This soup is perfect for Lynne and I because as she wants to go Veggie I could have her extra shrimp and she could just make do with the soup on it’s own. Ha ha ha!
Love that walk you did, and I can’t believe it’s that warm for you over there. We’ve had a fair bit of snow but at the moment its got warm again. Hopefully for the weekend, when we head up to Dundee for a few days away it won’t be snowing when I’m driving either!
Hope you have a great week!
Matt
Yum! This looks so smooth and delicious! I bet it’s totally worth the time making it up. Honest caramelized onions take awhile but oh boy are they just worth it! Looks awesome, thanks for sharing!
P.s. First timer on your site and I am falling in love with it. Looks like you have tons of awesome recipes!
puja
My hubby would love this recipe. Thanks for sharing. BTW nice clicks Shashi. 🙂
Natalie
Curry is my love for a very long time!!! Printed this recipe!!! Gonna try in one day for sure <3
traditionallymodernfood
I am a big fan of your clicks. for our rainy weather soup like this s much needed
Matt
You are so lucky with that weather. One day we hit 50 here in North-east Indiana and it was rainy all day, but still everyone rejoiced at the temperature. 70’s would be amazing to have! Glad you took advantage of it!
Not only that, but your soup looks amazing! It’s probably so smooth and delicious, topped with spicy shrimp, wowza that looks awesome!