Cream of Butternut Squash Soup with Cajun Shrimp

  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 4
  • Freezes



Cajun Shrimp



  1. In a pot over low heat, soften the onion, squash, and garlic in the oil for about 5 minutes. Add the broth and potatoes. Bring to a boil, then cover and simmer for 20 minutes or until the vegetables are tender.
  2. Using a hand blender, purée the mixture until smooth. Add broth, as needed. Season with salt and pepper.

Cajun Shrimp

  1. Meanwhile, in a small bowl, combine the spices.
  2. In a large non-stick skillet over high heat, brown the shrimp and shallot in the oil. Add the spices, lemon juice and Worcestershire sauce. Season with salt and pepper.
  3. Ladle the soup into bowls and top with the Cajun shrimp. Sprinkle with the pecans.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 389  
Total Fat 14 g  
Saturated Fat 2 g  
Sodium (salt) 323 mg  
Carbohydrates 39 g  
Fibre 5 g  
Protein 26 g