Peanut & Shrimp Soup

Peanut & Shrimp Soup

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From: Diabetic Living Magazine

This Moroccan-inspired soup is made with roasted butternut squash and tomatoes, flavored with creamy peanut butter, and topped with zesty shrimp and julienned carrots. It's a beautiful appetizer to serve to guests—and they'll love the taste!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound fresh or frozen large shrimp
  • 1 (2½ pound) butternut squash (see Tip), halved and seeded
  • 2 teaspoons ground cumin
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 2 teaspoons toasted sesame oil
  • 1 cup chopped onion (1 large)
  • ½ large red bell pepper, coarsely chopped
  • 2 teaspoons finely chopped fresh jalapeño chile pepper (see Tip)
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons mild green curry paste
  • 1 teaspoon reduced-sodium soy sauce
  • 2 (14.5 ounce) cans no-salt-added petite diced tomatoes, undrained
  • ¾ cup creamy peanut butter
  • 3 cups low-sodium vegetable broth, such as Pacific brand
  • 2 cups packaged fresh julienned carrots (see Tip)

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Preheat oven to 450°F. Grease a 15x10-inch foil-lined baking pan; place squash, cut sides down, in pan. Roast 35 to 45 minutes or until tender when pierced with a fork. Cool slightly. Scoop pulp from shells; mash (you should have about 2 cups mashed squash).
  2. Combine cumin, salt, ground pepper, coriander, cinnamon, and turmeric in a small bowl. Place shrimp in a medium bowl. Sprinkle 2 teaspoons of the spice mixture over shrimp; stir. Refrigerate while you prepare the soup.
  3. For soup, heat sesame oil in a 4- to 5-quart pot over medium heat. Add onion, bell pepper, chile pepper, garlic, and ginger; cook about 5 minutes or until tender. Add curry paste, soy sauce, and the remaining spice mixture. Stir in mashed squash, tomatoes, and peanut butter. Stir in vegetable broth. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.
  4. Meanwhile, lightly coat a 12-inch nonstick or heavy cast-iron skillet or grill pan with cooking spray. Heat over medium-high heat. Add shrimp in a single layer. Cook 5 minutes or until shrimp are opaque, turning once. Cook carrots in a saucepan in a small amount of boiling water 4 to 5 minutes or just until tender; drain.
  5. Divide soup among eight serving bowls. Top with carrots and shrimp.
  • Tips: Substitute 2 cups thawed frozen cooked winter squash for the butternut squash; omit roasting the squash.
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • If you prefer, prepare your own julienne carrots by peeling about 4 medium carrots and cutting them into matchstick-size pieces.

Nutrition information

  • Serving size: 1 cup soup, 2 or 3 shrimp, and ¼ cup carrots
  • Per serving: 276 calories; 14 g fat(3 g sat); 7 g fiber; 24 g carbohydrates; 18 g protein; 43 mcg folate; 79 mg cholesterol; 11 g sugars; 11,532 IU vitamin A; 33 mg vitamin C; 113 mg calcium; 2 mg iron; 584 mg sodium; 649 mg potassium
  • Nutrition Bonus: Vitamin A (231% daily value), Vitamin C (55% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1½ starch, 1 fat

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