Recipe: Curried Shrimp and Butternut Squash Soup

CURRIED SHRIMP AND BUTTERNUT SQUASH SOUP

2 pkg (8 oz each) frozen pureed butternut squash (called "cooked squash" or "cooked winter squash")
1 (12 oz) can evaporated fat-free milk
2 tsp sugar
1/2 tsp pumpkin pie spice
8 oz frozen, peeled medium shrimp (cooked or uncooked), rinsed under cold water for 2-3 minutes
1 Tbsp curry powder
Salt and fresh ground pepper to taste
2 tsp flaked coconut

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.

Add sugar and pumpkin pie spice and continue to simmer for 5 minutes more.

Add the shrimp, curry powder, salt, and pepper and cook 1 more minute. Add the coconut and serve.

Ladle the butternut squash soup into individual bowls with equal portions of the shrimp spooned on top.

Makes 4 servings, serving size: 1 cup

Per serving: Calories 180; Calories from Fat 10; Total Fat 1 g; Saturated Fat 0 g; Cholesterol 95 mg; Sodium 233 mg; Carbohydrate 25 g; Dietary Fiber 3 g; Sugars 13 g; Protein 19 g

Source: Express Lane Diabetic Cooking by Robyn Webb