Cream of Butternut Squash Soup with Cajun Shrimp

Name: Cream of Butternut Squash Soup with Cajun Shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 6 cups (900 g) butternut squash, peeled and cubed; 1 clove garlic, finely chopped; 1 tbsp (15 ml) olive oil; 5 cups (1.25 litres) chicken broth; 1 small potato, peeled and cubed; 1 tsp chili powder; 1/4 tsp ground coriander seeds; 1/4 tsp red pepper flakes; 1/4 tsp herbes de Provence; 1 lb (450 g) medium raw shrimp (41-50), peeled and patted dry; 1 shallot, thinly sliced; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) lemon juice; 1/2 tsp (2.5 ml) Worcestershire sauce; 2 tbsp roasted pecans, chopped

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Preparation 20 MIN

Cooking 30 MIN
Servings 4
Freezes

Ingredients
Preparation

Ingredients

Soup

1 onion, chopped
6 cups (900 g) butternut squash, peeled and cubed
1 clove garlic, finely chopped
1 tbsp (15 ml) olive oil
5 cups (1.25 litres) chicken broth
1 small potato, peeled and cubed

Cajun Shrimp

1 tsp chili powder
1/4 tsp ground coriander seeds
1/4 tsp red pepper flakes
1/4 tsp herbes de Provence
1 lb (450 g) medium raw shrimp (41-50), peeled and patted dry
1 shallot, thinly sliced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
1/2 tsp (2.5 ml) Worcestershire sauce
2 tbsp roasted pecans, chopped

Preparation

Soup

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.
Using a hand blender, purée the mixture until smooth. Add broth, as needed. Season with salt and pepper.

Cajun Shrimp

Meanwhile, in a small bowl, combine the spices.
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.
Ladle the soup into bowls and top with the Cajun shrimp. Sprinkle with the pecans.