Wednesday, October 19, 2011

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.


Reeni said...

I love butternut squash soup! The shrimp and hot pepper sound absolutely delicious!

Catherine said...

Dear Debbie, I love all of the squash this time of year and soup is a great way to use it. The soup does sound delish with the addition of the shrimp. Thank you for your visits my friend. I do look forward to them. Blessings from the heart. Catherine

Joanne said...

soup is hard to photograph no matter what, but given all of the elements of delicious this has..I know it was a winner.

Melanie said...

Looks like a great soup! And the orange color is perfect for the fall season :)

Mary said...

What a lovely fall soup. It has great color and I'm sure it is delicious. I hope you have a great day. Blessings...Mary

Katherine Aucoin said...

The picture sure appeals to me and then I saw shrimp and read the ingredients and i knew I was "in"!
I feel like I've hit the jackpot today with soup recipes, I can't wait to try this one, Debbie.

Katy said...

Smiles, this looks totally delicious! I'm the only one here who would even attempt trying this gorgeous soup, but I bet I could eat the entire pot by myself :)!!

teresa said...

oh yum! i can't wait to try this, i just love butternut squash!

The Blonde Duck said...

I would rather you enjoy your hard work than worry about a pretty picture!

Jenn said...

Oh, I would love a bowl of this soup right now! Delicious and creamy!