Curried Butternut Squash Soup with Lime Shrimp


This is a delicious butternut squash soup that I put together with what I had on hand in my refrigerator and pantry. Since I wanted to do this soup without heavy cream, I decided to use unsweetened organic coconut milk and to compliment the coconut milk, I added madras curry powder.


There are many variations of curry powders, but this one I get at the VSpicery , in Tampa. It is amazing. If you’re a Tampa Bay local, I recommend taking a trip to this shop, as the owner, Valerie, has many spices and spice blends that are freshly ground and packaged in the store, as well as, many other gourmet items to compliment her spices. Valerie is also very knowledgeable and can easily pair your cooking style and taste preferences with her products. Going into her store is like going to Flavor Disney World.

But if you don’t have access to this curry powder, any curry powder of your preference will do.

This soup was very simple to put together. By simply sweating the vegetables with the spices,


letting them simmer in the coconut milk,


and puréeing in a blender or using an immersion blender,


Your next meal is just minutes away from typical soup to Flavor Disney World.

Of course, this soup was tested by a panel of culinary experts: my husband, ABC, my sister, a friend, and myself. High marks and fives were given, requests for recipe were requested and bowls were left empty… Except for ABC. He said it was too spicy. Considering he’s 5 and at least tasted it, I consider that in itself a major compliment.

Nutritional Stats: 1 cup per serving
This information is based on the products I used to make this recipe. Nutrition information may vary depending on amount and brand products you use.

Fat: 15 g.
Carbohydrates: 16 g.
Fiber: 3 g.
NET CARBS: 13 g.
Protein: 2 g.

Weight Watchers Points Plus Value: 6
Simply Filling Method: 4


Curried Butternut Squash Soup Recipe
Yields: about 8 cups

4 Tbsp grass-fed butter, coconut oil, or any other fat/oil you prefer
3 large garlic cloves, minced
1 inch cube of fresh ginger, grated
1 Tbsp Madras Curry Powder
1 medium onion, diced
4 stalks of celery, diced
1/2 head of cauliflower, cut into small chunks
2 small butternut squash’s, skinned, seeded and cubed (1 1/2-2 lbs)
Salt and pepper to taste
2 cups of chicken stock, homemade or store bought, reduced sodium (Vegetable stock can be subbed in for Vegan)
1 can unsweetened full-fat coconut milk (13.5 oz)

Tip: Have all of your veggies cut, diced, minced and grated prior to starting the cooking process.

1. Heat a large stock pot or Dutch oven to medium-high heat.
2. Add the first 4 ingredients and stir until fragrant.
3. Add all veggies and stir to coat oil and spices and cook until veggies become tender 6-8 minutes. Time may vary depending on the size of your cut vegetables.
4. Add milk and stock, drop temperature to medium-low and let simmer for 15-20 minutes. Stirring occasionally and seasoning with salt and pepper, as needed.
5. Once soup is finished cooking, remove from heat and let cool for about 20 minutes. If you have an immersion blender, you can stick it straight into the pot without having to wait and blend until smooth and creamy. I do not recommend placing very hot soup into a regular blender.
6. Once slightly cooled, ladle the soup into the blender and blend until smooth.

Easy Lime Shrimp
This can be cooked after the soup has been puréed, since shrimp cooks in minutes.

2 Tbsp. Grass fed butter or oil of your choice
The zest on one lime
The juice of one lime
Salt and pepper to taste
1 lb of small shrimp, peeled and deveined

1. Heat large skillet to medium heat.
2. Add butter or oil to the skillet.
3. Season shrimp with salt and pepper and add shrimp to the skillet. Stir occasionally.
4. Add lime juice and zest to shrimp, stirring occasionally until shrimp is lightly pink and their tails begin to slightly curl inward.
5. Turn off the heat and pour shrimp into a serving bowl. Taste for seasoning and add salt/pepper, if needed. Adding more butter, lime juice, or zest here, too, is optional.
6. Place shrimp on top of the curried butternut squash soup or serve on the side.


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