Squash Soup with Turkey and Shrimp
Indulge in the rich, savory flavors of our Squash Soup with Turkey and Shrimp—an irresistible fusion of comfort and elegance. This creamy butternut squash soup is perfectly seasoned with hints of cumin, paprika, and a touch of cayenne for subtle heat. Tender ground turkey and succulent, pan-seared shrimp add a hearty, protein-packed twist, making it a satisfying meal that's as nourishing as it is delicious. A splash of coconut milk lends luxurious creaminess, while fresh parsley adds a bright and herbaceous finish. Ready in just an hour, this versatile soup is ideal for cozy dinners and impressing guests alike. It's low-carb, high-protein, and brimming with wholesome ingredients—a perfect balance of health and indulgence!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1 medium-sized yellow onion
- 3 cloves garlic
- 0.5 pounds ground turkey
- 0.5 pounds shrimp (peeled and deveined)
- 4 cups chicken broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Peel and deseed the butternut squash, then cut it into small cubes.
Chop the yellow onion and mince the garlic.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and translucent, about 3-4 minutes.
Add the cubed squash to the pot and stir. Cook for 5 minutes, allowing the squash to lightly brown.
Pour the chicken broth into the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until the squash is tender.
While the squash is cooking, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the ground turkey and cook until browned and fully cooked, breaking it up into small pieces. Set the cooked turkey aside.
In the same skillet, add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from heat and set aside.
Use an immersion blender to puree the squash mixture in the pot until smooth. Alternatively, transfer the mixture to a blender and blend in batches if necessary.
Stir in the coconut milk, cumin, paprika, cayenne pepper, salt, and black pepper. Taste and adjust seasonings as needed.
Add the cooked turkey and shrimp to the pot, stirring gently to combine. Simmer for an additional 5-7 minutes to allow the flavors to meld.
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
