Curried Butternut Squash Soup

1. 1

   Mash Roasted Winter Squash with a potato masher or fork, and set aside.

2. 2

   Peel shrimp, and devein, if desired. Set aside.

3. 3

   Stir together broth and next 3 ingredients in a Dutch oven over medium heat, and cook, stirring occasionally, 20 minutes or until thoroughly heated. Remove from heat.

4. 4

   Process squash and broth mixture together, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; add shrimp, and cook over medium heat until thoroughly heated and shrimp turn pink. Sprinkle each serving with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.