Cream of Butternut Squash Soup with Cajun Shrimp
AppetizersCooking for DiabeticsFlavours of FallHealthyShrimpSoups and BrothsSquashTo FreezeWeekday Recipes
Ингредиенты
- 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
Инструкция
- 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.
