THE DIABETIC NEWSLETTER by
The Diabetic Gourmet Magazine
CURRIED SHRIMP AND BUTTERNUT SQUASH SOUP
Servings: 4; Serving Size: 1 cup
Preparation time: 10 Minutes; Cooking time: 10 Minutes
Source: "Express Lane Diabetic Cooking" by Robyn Webb
Frozen Foods: squash, shrimp.
Also Visit: shelves for evaporated fat-free milk, spices, coconut
2 (8-oz pkg) frozen pureed butternut squash (called "cooked squash"
or "cooked winter squash")
1 (12-oz) can evaporated fat-free milk
2 teaspoon sugar
1/2 teaspoon pumpkin pie spice
8 oz frozen, peeled medium shrimp (cooked or uncooked), rinsed
under cold water for 2-3 minutes
1 tablespoon curry powder
Salt and fresh ground pepper to taste
2 teaspoons flaked coconut
1. In a medium saucepan over medium-high heat, bring the squash
and milk to a boil. Reduce heat to low and simmer for 5 minutes.
2. Add sugar and pumpkin pie spice and continue to simmer for 5
3. Add the shrimp, curry powder, salt, and pepper and cook 1 more
minute. Add the coconut and serve.
4. Ladle the butternut squash soup into individual bowls with
equal portions of the shrimp spooned on top.
Nutritional Information Per Serving:
Calories: 180; Fat: 1 grams; Carbohydrates: 25 grams;
Protein: 19 grams; Sodium: 233 mg; Cholesterol: 95 mg; Fiber: 3 g
Exchanges: 1 Starch; 1 Fat-Free Milk; 1 Very Lean Meat