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Curried Butternut Squash and Shrimp Soup

Curried Butternut Squash & Shrimp Soup


  • 3 cup butternut squash, cubes
  • 3 cups milk, nonfat/skim
  • 1 cup vegetable broth, fat & cholesterol free
  • 1/4 tsp table salt
  • 1/2 tsp black pepper
  • 1/2 tsp curry powder
  • 1  bay leaf, dried
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg,
  • 1 yellow onion
  • 1 tbsp Margarine
  • soybean oil
  • 5 oz raw shrimp


Combine squash, milk, broth, salt, pepper, curry powder, bay leaf, cinnamon and nutmeg in a large saucepan. Bring to a boil. Reduce heat to low and simmer for 30 minutes, or until squash is tender, stirring frequently. Meanwhile, dice the onion and sauté in margarine, in a medium skillet, until carmelized. Set aside. Add 1/2 of the shrimp to the squash mixture and bring to boil for 5 minutes, or until shrimp is opaque. Remove bay leaf. Transfer soup to a blender and process until smooth. Return to saucepan and simmer over medium-low heat. Add remaining shrimp and the carmelized onions to the soup and continue to simmer until the shrimp are opaque (about 5 minutes). Remove from heat and serve. Yield: 12 weight-loss-friendly or 6 standard servings (double the nutritional values)
Pair this entrée with a high protein side dish or snack (later).
For band-friendly meals, remember to consume the protein first, followed by the vegetables and finally the starch.
Nutritional Content*:
Cholesterol: 19.2, Vitamin A: 6570.4, Sugar Alcohols: 0.0, Phosphorus: 345.1, Potassium: 109.1, Calcium: 115.6, Total Carbohydrate: 11.6, Bread/Starch (Exchange): 0.0, Dietary Fiber: 1.5, DHA: 0.0, Sodium: 134.9, Vitamin C: 13.6, Trans Fatty Acid: 0.0, Total Fat: 1.3, Saturated Fat: 0.3, Calories: 74.7, Sugars: 4.8, Vegetable (Exchange): 1.3, Protein: 5.2, Fat (Exchange): 0.2, Iron: 0.8, Very Lean Meat (Exchange): 0.3, Milk (Exchange): 0.2, Water: 124.9
* Serving size approximate for all bariatric procedures. For more specific serving size information, please consult with your healthcare professional.

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