Curried Butternut Squash Soup

Ingredients

• 32 ounce chicken broth 
• 0.5 teaspoon curry powder 
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 cup lite coconut milk 
• 0.5 teaspoon salt 
• 0.8 pound shrimp fresh unpeeled
• 3 pounds butternut squash 

Equipment

• food processor
• blender
• potato masher
• dutch oven

Directions

1. Mash Roasted Winter Squash with a potato masher or fork, and set aside.
2. Peel shrimp, and devein, if desired. Set aside.
3. Stir together broth and next 3 ingredients in a Dutch oven over medium heat, and cook, stirring occasionally, 20 minutes or until thoroughly heated.
4. Remove from heat.
5. Process squash and broth mixture together, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; add shrimp, and cook over medium heat until thoroughly heated and shrimp turn pink.
6. Sprinkle each serving with cilantro.