Curried butternut squash soup with shrimp

Name: Curried butternut squash soup with shrimp
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 4 tablespoons butter; 2 teaspoons Thai yellow curry paste or curry powder; 2 teaspoons Thai yellow curry paste or curry powder; 2 pounds butternut squash, peeled, seeded, and cut into chunks; 3 cups One-Hour Chicken Stock or other stock; 3 cups One-Hour Chicken Stock or other stock; 1 tablespoon nam pla (Thai fish sauce), or to taste; 1 can (about 14 ounces) unsweetened coconut milk; Juice of 1 lime, or to taste; 1 tablespoon nam pla (Thai fish sauce), or to taste; Minced cilantro for garnish; 12 medium to large shrimp, peeled; Lime wedges

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

An unexpected departure and, with the shrimp, very much main-course material.

Ingredients

4 tablespoons butter
2 teaspoons Thai yellow curry paste or curry powder
2

Soup
Gluten-free

Method

Place 3 tablespoons of the butter in a medium saucepan and turn the heat to medium-high. When it melts, add the curry paste or curry powder and cook, stirring, for 1 minute. Add the squash and cook for about 5 minutes, stirring, just until it begins to brown.
Add the s