Shake off winter’s chill with this savory, seasonal ISOPASTA soup! Loaded with protein-rich shrimp and the warming spices of curry and ginger, this healthful soup is sure to become a favorite with your family. Butternut squash’s high fiber and potassium content will help your heart and bone health, while its stores of antioxidants and vitamins C and B6 will keep your body ready to fight off those winter viruses. Pureeing this flavorful soup and finishing it with creamy coconut milk will give you the feeling of an indulgent meal without the added butter and cream.
Wine Recommendation: It can be tough to pair wines and soups; that too-much-liquid feeling can be overwhelming. A small flute of a nice, dry champagne or dry sparkling wine will help break up the liquid monotony with its happy little bubbles. Cheers!
- 7.05oz ISOPASTA Fusilli
- 1½ tbsp extra virgin olive oil
- 1 large sweet onion (Vidalia or Maui are good choices), chopped
- 3 cloves garlic, minced
- 1½” piece of fresh ginger, peeled and grated or minced*
- 20oz peeled and cubed butternut squash
- 1½ tbsp curry powder
- 2 tbsp peanut butter
- 1 quart vegetable stock
- 1 can (14oz) coconut milk
- 1 tsp salt
- ¼ tsp pepper
- 1 lb (31-40 ct) peeled, deveined shrimp
To Garnish (all optional, not included in nutrition facts):
- 6 limes, sliced into 4 segments each
- ½ c packed fresh cilantro, chopped
- ½ c peanuts, roughly chopped
- ½ c shredded, unsweetened coconut
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add your chopped sweet onion and stir to coat with the oil. Sautee the onion until translucent and soft, stirring often, about 7 minutes.
- Stir in the garlic, ginger*, and squash and continue cooking, stirring often, for another 5 minutes.
- Add the curry powder and peanut butter, stirring to coat all the vegetables.
- Slowly, stirring the whole time, pour in the vegetable stock. Turn your heat up to medium high and bring your soup to a boil.
- Reduce the heat to medium low and simmer until everything is very tender, about 25-30 minutes.
- Meanwhile, cook your ISOPASTA Fusilli according to the package directions. In a fine mesh strainer, drain your fusilli when it is cooked to al dente. Set the fusilli aside.
- Using an immersion blender, regular blender, or food processor, carefully puree the hot soup until it has a smooth texture. Return the soup to the pot if you’ve taken it out, and bring it back to a simmer.
- Stir your shrimp and ISOPASTA Fusilli into the squash puree and simmer just until the shrimp are cooked through, 3-5 minutes, stirring often. Watch the soup carefully at this point! Once the shrimp are pink, remove the pot from the heat and stir in the coconut milk, salt, and pepper.
- Serve with the optional garnishes, if desired, and enjoy!
*Fresh ginger is very fibrous and can be a little confusing to work with the first time. I use a Japanese ginger grater, which is a small, inexpensive, ceramic board with raised, slightly sharp bumps. As you rub your peeled ginger over the bumps, the grated ginger is pushed to the side while the bumps catch all the stringy fibers. You can then easily remove the fibers and use your freshly grated ginger. For this recipe, if you don’t have a ginger grater, don’t worry! Mince the ginger as small as you can and be reassured that the pureeing at the end will take care of any stray fibers.
Serving Size 1 Serving
Calories from Fat 173.5
Total Fat 19.2g
Saturated Fat 11.8g
Dietary Fiber 5.6g
I hope you enjoy these delicious additions to your healthy ISO lifestyle!
Kelly Pipich, Isolator Fitness’s Executive Chef
For more of Chef Kelly’s delicious Low-Carb Recipes, check out The Everyday Low-Carb Cookbook!
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