It’s really starting to feel like fall around here, which is totally amazing! I love the fall season for all of the beautiful colors, smells, and memories. I have been playing around with my menus for Chris and I because so many new and wonderful flavors are in season. One food I have been itching to eat is butternut squash soup. Its to die for! I love the color of butternut squash soup, its so vibrant and screams “eat me!”. I needed a good excuse to go get some butternut squash soup though, because I had already made my grocery store run for the rest of the month and really shouldn’t be back down in the grocery store … again. Seriously I am down at my grocery store all the time because it is right behind my building, I’m so spoiled!

Anyway, Chris had been gone for a while on business and on the day he was coming home, he caught the earlier flight. I was excited he’d be coming home earlier because then I could make him a special dinner. He had one request though… keep it light. Hahaha! I find this so funny because he knows I like to go all out when cooking, especially when its for my man. So I was a little stumped as to what to make that would be flavorful, light, and satisfying. Luckily, I had just been to Whole Foods and picked up a few odds and ends and one of the items I bought was butternut squash soup. Soup is delicious and good but Chris doesn’t always think of it as a meal. He really only likes 3 soups, none of the ones I make are on that list mind you. But I thought I would give the butternut squash soup a try and add a protein into it to make the meal more substantial.

But then I was thinking.. Here I go again, trying to add in lots of extras. The first protein I thought of was pork chops, I love those, but I couldn’t find a way to add it into a soup. So then I thought of being a bit more exotic and went for the Thai route and decided on adding in curried shrimp! Perfect!

Now I dont think shrimp and butternut squash are two ingredients I usually pair together, so I had to look online for a little inspiration as to perfectly blend these newly acquainted “friends”. I decided to just simply sprinkle and marinate the shrimp in a basic curry powder with a little ground ginger and salt. As for the soup, it was already made for me, all I had to do was heat it up. I did end up dicing and sauteing a half an onion and 2 cloves of garlic to cook with the shrimp, and threw that all into the soup in the end. I also added a bit of ground ginger, pepper, salt into the soup. If you are a fan of pumpkin soup, any squashes, or curry, you are going to love this soup!

Chris’s mom makes this amazing pumpkin soup every year for Thanksgiving and when he took his first bite, he said that it reminded him of his moms soup. That’s a big deal because her soup is a very big deal, its amazing. You wouldn’t believe how simple this soup is to make! All you really need to do is chop of a few ingredients and cook them together and boom! your done! This was such a satisfying meal. The shrimp were an excellent choice to go with the soup. As a little side dish I cooked up some waffle fries, which actually worked really well when you dunked them into the soup. I cant wait to make this again, I am already craving it!

Butternut Squash Soup with Curried Shrimp

Ingredients:

  • 1 box of Pacific Natural Foods Creamy Soup Butternut Squash Organic (this is my favorite brand of soup)
  • 1/2 onion chopped
  • 2 cloves of garlic, finely minced
  • 2 tbsp of olive oil
  • 12 whole shrimp, peeled and deveined, tails off
  • 2 tbsp curry powder for shrimp and 1 tbsp of curry for the soup
  • 1/2 tbsp of ground ginger for the shrimp and 1/2 tbsp of ground ginger for the soup
  • 1/2 tbsp of salt
  • 1/2 tbsp of pepper for the soup
  • Sour cream
  • 1 sprig of green onion chopped

Directions:

  1. Grab your soup and put it in a sauce pan. Add in the curry and ginger powder and the pepper. Heat it up nice and slowly. Then in a saute pan on medium heat, add in your olive oil, onion and garlic. Cook the onions till they are translucent. Make sure you keep an eye on your garlic so it doesn’t burn. While you are waiting for the onions to sweat and become translucent, marinate your shrimp with the curry and ginger powder. Sprinkle the salt on top. When the onions are done, throw in the shrimp and cook for 2 minutes on each side. I know this doesn’t sound long, but the shrimp will finish cooking in the hot soup.
  2. After cooking the shrimp take everything from the saute pan and add it right into the soup. Stir everything together and let it cook for another couple of minutes.
  3. Chop up some green onion as a garnish. Grab your soup bowl and ladle in the hot soup. Take a nice spoonful of sour cream and add a dollop right on top. Finish with the green onions.

(Like I said in the post, I also served this with waffle fries, which I highly suggest doing! They were perfect for dunking!)

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