Shrimp and Butternut Squash Soup

In this recipe, prepare the shrimp and chill that mixture while you oven roast the squash separately; then combine them.

Serves: 8Hands-on: 30 minutesTotal: 2 hours 45 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 Tbsp. lime juice
  • 6 Tbsp. orange juice
  • 1½ tsp. ground coriander, divided
  • ¼ tsp. crushed red pepper
  • 3 Tbsp. vegetable oil, divided
  • ½ lb. large shrimp, peeled and deveined
  • 2 medium butternut squash, quartered and seeded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tsp. grated orange zest
  • 4 tsp. minced cilantro
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Combine the lime juice, orange juice, ½ teaspoon coriander, crushed red pepper, and 1 tablespoon vegetable oil in a large bowl and whisk thoroughly. Add shrimp and toss to coat. Refrigerate mixture for 2 hours.
  • While the shrimp is marinating, preheat the oven to 425°F.
  • Place squash pieces face down in a large roasting pan and add enough water to cover the bottom of the pan, about ⅛" deep. Cover the pan loosely with foil; bake for 50 minutes.
  • Allow the squash to cool, then remove the skin. Using a blender, blend half the squash with about half the chicken broth. Pour the mixture into a soup pot. Prepare the other half of the squash the same way. Stir in the cream, orange zest, and remaining coriander. Cover and warm gently over low heat.
  • In a large saucepan, heat the remaining oil. Drain the marinade from the shrimp. Place the shrimp in the pan and cook for 1 minute on each side.
  • Pour the squash base into serving bowls. Top with shrimp and cilantro.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. lime juice
  • 6 Tbsp. orange juice
  • 1½ tsp. ground coriander, divided
  • ¼ tsp. crushed red pepper
  • 3 Tbsp. vegetable oil, divided
  • ½ lb. large shrimp, peeled and deveined
  • 2 medium butternut squash, quartered and seeded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tsp. grated orange zest
  • 4 tsp. minced cilantro
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Combine the lime juice, orange juice, ½ teaspoon coriander, crushed red pepper, and 1 tablespoon vegetable oil in a large bowl and whisk thoroughly. Add shrimp and toss to coat. Refrigerate mixture for 2 hours.
  • While the shrimp is marinating, preheat the oven to 425°F.
  • Place squash pieces face down in a large roasting pan and add enough water to cover the bottom of the pan, about ⅛" deep. Cover the pan loosely with foil; bake for 50 minutes.
  • Allow the squash to cool, then remove the skin. Using a blender, blend half the squash with about half the chicken broth. Pour the mixture into a soup pot. Prepare the other half of the squash the same way. Stir in the cream, orange zest, and remaining coriander. Cover and warm gently over low heat.
  • In a large saucepan, heat the remaining oil. Drain the marinade from the shrimp. Place the shrimp in the pan and cook for 1 minute on each side.
  • Pour the squash base into serving bowls. Top with shrimp and cilantro.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat17g
Saturated Fat8g
Cholesterol70mg
Sodium620mg
Total Carbohydrate28g
Dietary Fiber8g
Sugars7g
Protein8g