Curried butternut squash soup with shrimp from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 20) by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • Laura on September 16, 2016

    Pg. 20. Made this for lunch today and we really liked it. I did make a few changes either due to necessity or preference. Used ghee rather than butter. Used green curry paste because I've never been able to find yellow curry paste. Used cooked shrimp and just added them to the finished soup, rather than sauteeing fresh shrimp in butter. The flavor of the soup was really good and we both enjoyed it. I'd make it again.

  • wodtke on February 27, 2016

    This is quite good, and with the shrimp sufficient for a light supper, but it's not hugely better than most curried butternut squash soups.

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