Curried Butternut Squash Soup

• 3/4 pound unpeeled, medium-size fresh shrimp
• 1 (32-ounce) container chicken broth
• 1/2 cup lite coconut milk
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 2 tablespoons chopped fresh cilantro

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. Remove from heat.
4. 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. Sprinkle each serving with cilantro.

shrimp, chicken broth, lite coconut milk, salt, curry powder, fresh cilantro

Taken from www.myrecipes.com/recipe/curried-butternut-squash-soup-1 (may not work)