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Curried Butternut Squash Soup And Spicy Shrimp

Easy Curried Butternut Squash Soup With Spicy Shrimp

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4
Author: Shashi
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

Calories: 256kcal | Carbohydrates: 19g | Protein: 25g | Cholesterol: 285mg | Sodium: 1370mg | Fiber: 3g | Sugar: 5g
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