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Receta Curried Shrimp And Butternut Squash Soup

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Ingredientes

Cost per recipe $5.51 view details
  • 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

Direcciones

  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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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1066g
Calories 1055  
Calories from Fat 297 28%
Total Fat 33.83g 42%
Saturated Fat 18.49g 74%
Trans Fat 0.0g  
Cholesterol 452mg 151%
Sodium 740mg 31%
Potassium 2608mg 75%
Total Carbs 117.39g 31%
Dietary Fiber 8.3g 28%
Sugars 58.62g 39%
Protein 80.08g 128%
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