Butternut Squash Soup With Shrimp Recipes

Steps:

• Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes.
• Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches).
• Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne.
• Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate.
• Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.

Steps:

• Cut the squash into 1/2-inch pieces and set aside. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. 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, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. 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.

Steps:

• To make the shrimp, whisk together the lime juice, orange juice, coriander, pepper flakes, salt, pepper and 1 teaspoon of olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 2 hours.
• Meanwhile, to make the soup, preheat the oven to 425 degrees. Place the squash in a large roasting pan with enough water to make a depth of 1/8 inch. Cover loosely with aluminum foil and roast until soft, about 50 minutes.
• When squash is cool enough to handle, pull off the skin. Place half of the squash in a blender with half of the chicken broth and puree until smooth. Pour into a large saucepan and repeat with the remaining squash and broth.
• Stir in the cream, orange zest, coriander, salt and pepper. Reheat just before serving.
• Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Drain the shrimp and add to the skillet. Saute until just cooked through, about 30 seconds per side.
• Ladle the soup into 8 shallow bowls. Garnish with the shrimp and sprinkle with cilantro. Serve at once.

Steps:

• Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).
• Make soup while shrimp marinate:
• Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.
• Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.
• Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.
• Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.

Steps:

• Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes.
• Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring until shallot is softened, about 5 minutes.
• Add squash, stock, and water and simmer uncovered until squash is very tender, about 20 minutes.
• Remove star anise.
• Puree soup in 2 batches in a blender until smooth, about1 minute per batch, then transfer to cleaned pan and keep warm, covered.
• Sprinkle shrimp with salt.
• Heat oil in a large skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring until just cooked through, about 3 minutes per batch, transferring to paper towels.
• Bring soup to a simmer and season with salt and pepper.
• Divide among 8 bowls and mound 3 shrimp in each bowl.
• Garnish with cilantro sprigs.

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Steps:

• Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
• Stir in squash and bell peppers.
• Bring to a boil.
• Reduce heat and simmer for about 10 minutes or until squash is tender.
• Stir in shrimp.
• Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
• Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
• Serve!