Curried butternut squash soup with shrimp
Curried butternut squash soup is perfect for those nights when you want a new, nourishing recipe to try. This flavorful and easy-to-follow recipe is packed full of flavor and makes a great meal for both vegetarians and meat-eaters alike.
Soup is one of the easiest meals to make, and this curried butternut squash soup is no exception.
Whether you’re looking for a new soup to add to your repertoire or simply want a delicious and hearty meal, this butternut soup with shrimp is a great choice.
The combination of curry and butternut squash is perfect, and the shrimp gives it a delicious boost of protein.
Whether you follow the standard recipe or the suggestions for making a vegan version, you’re bound to love it. I’ve made it both ways and enjoy it every time. This is a tried and true recipe that my family has made for years.
I highly recommend serving this soup with a chunk of crusty bread to help you sop up every last drop!
What you’ll love about this butternut soup recipe:
- SIMPLE INGREDIENTS – All of the ingredients can be found in your local grocery store making it an easy option.
- CHOCK FULL OF VEGGIES – A great way to get in your daily dose of vegetables.
- PREP AHEAD – This soup reheats beautifully, so it’s perfet for meal prep!
- FILLING – The soup is hearty and nourishing, but still light and healthy.
- SPECIAL DIET FRIENDLY – This soup is naturally gluten free and it’s easy to make vegan or whole 30 compliant with a few adaptations that outline below.
Key ingredients for curried butternut squash soup
- Butternut Squash. Choose a firm squash that feel heavy for it’s size and weighs 2-3 pounds. If squash is out of season, you can use frozen butternut squash; just skip the roasting step!
- Potatoes. White potatoes make this soup extra creamy!
- Milk. I like to use whole milk in this recipe for the best flavor and texture, but whatever’s in your fridge will work.
- Broth. You can use either vegetable broth or chicken stock.
- Curry powder. This is the ingredient that gives the soup it’s vibrant yellow color and flavor. You can find curry powder in the spice aisle of most supermarkets.
- Garlic, fresh thyme, and ground ginger. Some of my favorite flavors!
- Shrimp. I like to use large shrimp for this recipe, but you can use whatever size you have on hand. Be sure to remove the tails before adding them to the soup so you don’t need to fuss with them while you eat!
- Lime juice. I love the brightness a squeeze of fresh lime juice adds to this soup.
- Sriracha. If you like a little heat, add 1-2 teaspoons of sriracha.
Substitution Tips
- To make it vegan: Replace the butter with coconut oil or olive oil, swap out the milk for unsweetened almond or coconut milk, use vegetable stock, and omit the shrimp. You can also try this vegan butternut squash soup recipe that uses cashew cream.
- To make it Whole 30 compliant: Replace the butter with coconut oil or ghee and use unsweetened almond milk. Check your labels to make sure your broth is made with compiant ingredients.
- This soup is naturally gluten free without any additional modifications but, as always, be sure to check the labels on your seasonings and broth if you have celiac or are highly sensitive to gluten.
How to make curried butternut squash soup with shrimp
Step 1: Prep your ingredients. Split the squash down the center and scoop out the seeds. If you’re feeling ambitious, roast the seeds for a tasty snack! Peel and chop the remaining vegetables.
Step 2: Roast the squash. Roasting the squash until it’s tender and caramelized gives this soup a beautiful flavor.
Step 3: Saute the vegetables. Cook the vegetables in butter for a few minutes to soften them. Then add the broth, shrimp, and bay leaves and bring to a boil. Cook until the vegetables are very soft and the shrimp is cooked through.
Step 4: Puree. Discard the bay leaves. Add the cooked vegetables, squash, and broth to a blender. Blend until smooth.
Step 5: Season. Return the soup to the pot and stir in the remaining ingredients. Simmer for a few minutes to cook the shrimp and let the flavors meld. Serve with sriracha drizzled on top if you want!
Common questions about butternut squash soup
Can I use precut squash?
Yes! If you prefer to purchase peeled and cubed squash from the produce section, you can use that. You’ll need about 2 pounds total.
I don’t like curry. Can I leave it out?
Sure! The vegetables, garlic, and ginger will still give you plenty of aromatic flavor.
Is curry powder spicy?
Unlike curry pastes, standard curry powder doesn’t have much heat (Madras curry powder is an exception!). This soup gets its spicy kick from sriracha.
Can I use an immersion blender instead of a standard blender?
Yes, as long as your vegetables are soft, you can use an immersion blender right in the pot. I have this one, which is great and affordable. It comes in cute colors, too!
Is this soup good for meal prep?
Yes! This soup reheats beautifully. Just simmer gently or pop it into the microwave for a minute or two.
Can I use precooked shrimp?
Yes, just reduce the final cooking time until they’re just warmed through to avoid overcooking them.
More delicious winter squash recipes
- Roasted Butternut Squash
- How to Roast Acorn Squash
- How to Bake Spaghetti Squash
- Butternut Squash Bisque with Maple Whipped Cream
- Sausage Stuffed Acorn Squash
- Honey Chipotle Roast Acorn Squash
- Butternut Squash Enchiladas with Easy Mole Sauce
- Red Curry Squash with Thai Basil
- Pomegranate + Roasted Butternut Squash Salad
- Cajun Stuffed Spaghetti Squash
Curried butternut squash soup with shrimp
Ingredients
- 2-3 lb butternut squash
- 1 Tbsp olive oil
- 1 yellow onion diced
- 3 celery ribs sliced
- 3 carrots peeled and sliced
- 2 white potatoes cubed
- 4 Tbsp unsalted butter
- 2 garlic cloves minced
- 2 Tbsp curry powder
- 2 Tbsp fresh thyme leaves or 1/4 tsp ground thyme
- ¼ teaspoon ground ginger
- 8 cups low sodium chicken or vegetable broth
- 1 pound raw shrimp (medium to large) tails removed
- 2 bay leaves
- 2 cups whole milk
- 1 Tbsp lime juice
- 2 Tbsp Sriracha
Instructions
- Heat your oven to 425°F.
- Cut the butternut squash in half, length-wise, and scoop out the seeds. (Discard the seeds or save for another use). Place the butternut squash on the prepared pan, drizzle with olive oil, and season with salt and pepper.
- Roast for 45 minutes, or until a fork pearces the squash easily.
- Let cool, scoop the squash from the skin and place in your blender.
- Meanwhile, add in the unsalted butter to a large soup pot over medium heat. When the butter is melted, add the potatoes, carrots, and onions. Cook, stirring frequently, until the vegetables are soft and the onion is translucent, about 15-20 minutes. Add the garlic and cook for 1 more minute.
- Stir in 4 cups of broth and the bay leaves. Bring to a boil, then down to a simmer until the veggies are very soft , about 10 minutes.
- Discard the bay leaves and transfer the shrimp and broth to the blender.
- Cover and blend on medium-high until all the veggies are pureed.
- Pour the veggie mixture back into the pot. Stir in the milk, remaining 4 cups of broth, shrimp (tails reoved),c urry powder, thyme, ginger, and lime juice. Simmer for 5 minutes, or until the flavors meld and the shrimp is cooked through.
- Drizzle with sriracha, as desired.
