Butternut Squash and Shrimp Curry

A warm bowl of curry on a winter’s night.

During my winter training trip to Newport Beach, CA, I had the pleasure of getting to know my host family, the Chadwells.  We shared many nourishing meals, including a delightful pretzel making party, and regaled each other with rowing and racing tales over dinner.  As a token of thanks, I made them this meal during my stay.  Tom and Kristen, thank you again!

I ventured to Newport to practice with the rest of the Pan American Games quad.  Keara, my lightweight double partner, and I were delighted to get a sunny break from the snowy Seattle winter!  We are combining forces with the open weight double to form the open quad, and will race that and our double at the Pan Am Games this summer.  For now we are back in Seattle, and appreciating our time to train together before she moves to the East Coast for school.



Butternut Squash and Shrimp Curry – serves 6

We topped our bowls with fresh pepper and the “Fire Spice Blend” by Spice Cave, for more sweet, spicy flavor.

You will need:

  1. 2 T red curry paste
  2. 1 can coconut milk
  3. 64 ounces of butternut squash soup
  4. 1 t turmeric
  5. 1 or more t chili flakes
  6. 3 or more t ginger root
  7. 1 head cauliflower, riced
  8. 8 ounces green peas
  9. several handfuls spinach
  10. 1.5 pounds shrimp

Optional: serve over rice


  1. Prepare your rice
  2. Peel and slice ginger, grate cauliflower
  3. In a large pot, heat 2 T curry paste over medium heat until fragrant
  4. Add 1 can coconut milk and stir to combine
  5. Pour in two boxes of butternut squash soup and raise heat to about medium high
  6. Add spices and ginger, then cauliflower
  7. Bring to a boil and then simmer for about 10 minutes
  8. Add thawed green peas and shrimp
  9. After shrimp become opaque, add several handfuls of spinach leaves
  10. Simmer on low heat until your rice is ready, then serve

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