Butternut Squash Soup with Shrimp

Forgive this picture. Not the best that's for sure. I didn't take a picture of the soup in a nice bowl because once I tasted it I was too busy eating it. And that my friends is the sign of a good recipe. A great tasting soup and I'm not a soup person.  I can't even tell you how much I enjoyed this soup. It's 2 bowl good...maybe 3 if you are a big meal person. It comes courtesty of Martha Stewart. You can bet I will be making this again. You can spice this up with pepper as hot as you like it. I didn't have any cayenne pepper on hand so I just sprinkled on red pepper flakes with a heavy hand and boy did I love it!  Sweet and heat together!  Enjoy!

2 tablespoons unsalted butter
1 pound frozen large shrimp (peeled and deveined), thawed
1 medium yellow onion, diced small

2 tablespoons finely chopped fresh sage leaves

1 butternut squash

1/8 teaspoon cayenne pepper (I used red pepper flakes, liberally)

3 cups low sodium chicken broth (I used regular and you may want to up this to 4 cups)

coarse salt (if using low sodium broth)

1/4 cup sour cream (I used a little bit more)

fried sage leaves (optional, I didn't add this)

In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium heat.  Add shrimp and cook until opaque throughout, 6 minutes.  Transfer to a plate; cover with foil.

Increase heat to medium-high.  Add 1 tablespoon butter, onion and chopped sage; cook until onion is softened, about 8 minutes.  Add squash, cayenne pepper (or flakes) and broth and bring to a boil.  Reduce heat and simmer until squash is tender, about 20 minutes.  Season with salt if desired.  Tranfer half the mixture to a blender or food processor.  Add sour cream and puree until smooth (use caution when blending hot liquids).  Return to pot along with shrimp; stir to combine.  To serve, divide soup among four bowls; top with fried sage leaves, if desired.