Cancer Nutrition Consortium

Butternut Squash Shrimp Soup

Takes . Serves 2.


  • 1 cup butternut squash puree
  • 1 cup low sodium vegetable broth
  • 1 tsp olive oil
  • 1 small sweet shallot
  • 2 tbsp unsweetened applesauce
  • 1 tsp cilantro chopped
  • 1 lime wedge
  • 1 cup fresh spinach
  • 5 oz. raw shrimp
  • 1/2 tsp coconut milk
  • pepper to taste
  • 1 tsp peanuts chopped


  1. Heat up oil in small pot
  2. Sear shrimp and add shallots. Sauté for 2 minutes.
  3. Add squash, applesauce, and 1 cup of low sodium vegetable broth. Simmer for 2 minutes.
  4. Stir in fresh spinach
  5. Pour soup in bowl
  6. Drizzle with coconut milk
  7. Top one cup of soup with chopped peanuts and chopped cilantro. Squeeze fresh lime juice on top.

Nutrition Info

Calories: 170

Total Fat: 4g

Saturated Fat: 1g

Cholesterol: 89mg

Sodium: 498mg

Total Carbohydrate: 22g

Protein: 13g

Posted on: February 12, 2015

By: Dana-Farber/Brigham and Women’s Cancer Center

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