Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Creamy Curry Butternut Squash Soup with Shrimp May 2, 2013

Jamie says: My inspiration for this dish started with a recipe (Pumpkin Shrimp Curry– you can see I didn’t go the pumpkin route) and my desire to try foods from different cultures. I’ve been curious to experiment cooking with coconut milk- and here is my creation: Creamy Curry Butternut Squash Soup with Shrimp. The curry and squash made it quite colorful and very flavorful. The dish provides a fresh take on squash.

Creamy Curry Butternut Squash Soup with Shrimp

Creamy Curry Butternut Squash Soup with Shrimp

The butternut squash combined with the lite coconut milk gave the soup just the right amount of creaminess. Let’s just say I was looking forward to the leftovers the next day…

Creamy coconut curry

Creamy coconut curry


  • 1 medium butternut squash
  • 1 cup light brown rice, pearl couscous, brown flaxseed, and black lentils (Rice Select Royal Blend with Flaxseed)
  • 2 cups water (plus water to fill squash pan with)
  • 1/2 onion
  • 6 cloves garlic
  • 1 red bell pepper
  • 1 tomato
  • 1 lemon (zest and juice)
  • 2 tsp extra virgin olive oil
  • 16 oz (1/2 carton) fat free, 33% less sodium chicken broth (Swanson)
  • 13.66 oz can lite coconut milk (Thai Kitchen, organic)
  • 1 Tbsp ground curry
  • 1/2 tsp ground ginger
  • 12 oz sliced white mushrooms (Publix)
  • 24 cooked frozen medium shrimp, peeled and deveined (Publix GreenWise Market)
  • 2 Tbsp fresh basil (my little herb garden)


  1. Preheat oven to 350°F. Cut butternut squash in half. Place cut-side down in a pan filled with about 1/2 inch of water. Roast until tender about 40 minutes. Allow to slightly cool. Use a spoon to scoop squash from skin. Mash in a bowl with a fork. (You can do this step ahead of time and refrigerate or freeze and defrost the squash.)
  2. In a small/medium pot, add rice blend and 2 cups water. Bring water to a boil, stir, reduce heat to medium-low, and cover with a lid and cook for 18 minutes. Remove from heat. (Rice can also be cooked ahead of time and refrigerated or frozen and defrosted).
  3. Chop onion. Mince garlic. Chop bell pepper. Chop tomato. Zest and juice lemon.
  4. In a large pot on medium heat, add extra virgin olive oil and onions. Saute until lightly brown, about 6 minutes, stirring occasionally. Add minced garlic, and heat for 1 minute, stirring occasionally. Add bell pepper, then add butternut squash followed by broth, coconut milk, curry, ginger, tomato, mushrooms, and lemon juice. Add lid to pot.
  5. Remove tails from shrimp and add shrimp to pot.
  6. Chop basil. Divide rice among individual bowls. Pour soup on top. Sprinkle lemon zest on top and on the rims of the soup bowls along with fresh basil. Enjoy!

Servings: 4

  • Nutrition note: Butternut squash makes the soup thick and creamy without adding extra fat. Choose a reduced fat coconut milk to cut back on the saturated fat.

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