KABOCHA SQUASH AND SHRIMP SOUP
This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.
Provided by Cynthia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 34m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
- Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g
SQUASH AND SHRIMP SOUP
You wouldn't normally think of squash and shrimp as a natural food combination but this soup is truly delicious -- and the ingredients will keep everyone at the table guessing! You can make two variations: either with milk as listed or make it lighter by using the juice of one lemon instead. Black pepper ground over the top is essential.
Provided by Sackville
Categories Apple
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the squash, boiling water, stock cubes, apple and shrimp into a large saucepan.
- Heat until boiling, then reduce heat and let simmer for 20 minutes until the squash is tender.
- Blitz in a blender until the soup is smooth.
- Stir in the milk or lemon juice.
- Ladle into bowls and season with salt and black pepper.
Nutrition Facts : Calories 148.8, Fat 3.3, SaturatedFat 1.7, Cholesterol 106.3, Sodium 726.9, Carbohydrate 16.6, Fiber 3.2, Sugar 9.4, Protein 15.1
THAI SHRIMP AND SQUASH SOUP
An aromatic herb used throughout Southeast Asia, lemongrass resembles a green onion in shape and has long, thin, gray-green leaves. Kaffir lime leaves, from the Kaffir lime tree, have a distinctive shape: They are attached in pairs, end to end. Both of these ingredients can be found in well-stocked supermarkets or Asian markets. From the kitchens of William & Sonoma.
Provided by Raquel Grinnell
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, curry powder, ginger powder, turmeric, chili, lemongrass and Kaffir lime leaf and cook, stirring frequently so the ingredients do not burn, about 3 minutes. Add the stock and fish sauce, cover the pot and simmer for 5 minutes.
- Add the butternut squash, cover and cook until the squash is tender when pierced with a knife, 5 to 7 minutes. Add the coconut milk and green beans, cover and cook until the beans are tender, about 5 minutes. Add the shrimp and cook until opaque, 3 to 5 minutes.
- Remove the pot from the heat. Remove the chili, lemongrass and Kaffir lime leaf and discard. Ladle the soup into warmed bowls and garnish with basil and lime wedges. Serve immediately.
Nutrition Facts : Calories 375.1, Fat 19.7, SaturatedFat 12.8, Cholesterol 133.2, Sodium 863, Carbohydrate 27.9, Fiber 5.1, Sugar 10.2, Protein 24.6
BUTTERNUT SQUASH SOUP WITH SHRIMP
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 297 g, Fat 11 g, Fiber 3 g, Protein 28 g, SaturatedFat 6 g
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