Recipe for Curried Shrimp and Butternut Squash Soup

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Yield:

Ingredients:

Amount	Ingredient
2 x	(8 oz.) packages frozen pureed butternut squash
	(it may be called "cooked squash" or "cooked winter squash")
1 x	(12 oz.) can evaporated fat-free milk
2 tsp	sugar
1/2 tsp	pumpkin pie spice
8 oz	frozen, peeled, cooked medium shrimp, thawed under cold water
1 tbl	curry powder
	Salt and fresh ground pepper to taste

Instructions:

Instructions: 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.

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