23 September, 2020
Butternut Squash Soup with Cajun Shrimp
The title is a bit of a troublesome mouthful, but the dish itself is one you’re not going to be able to get enough of. Summer is the start of squash season, and what better way to make an easy, hearty, flavorful soup than to use the local fresh produce at the farmer’s market? I knew I wanted a butternut squash something, so I picked one up, grabbed a shallot, and decided I’d figure the rest out later.
If you’ve never had butternut squash soup before, it’s not too hard to make, but one of the key tools you’ll need is an immersion blender. I’ve featured this tool in a few other posts over the years, but unless you want to either wait for your soup to cool to room temperature or go ham with a potato masher, you’re really going to need one of these little stick blenders to make the recipe smooth and creamy.
Do not put hot soup in a traditional blender. It’ll make a huge mess and it’s liable to leave you covered in scalding-hot soup. If a regular blender is your only option for this recipe, you need to let the soup cool to room temperature first.
For the soup
2 tbsp Olive oil
1 small Sweet onion
1 Butternut squash, peeled and cut into ~1-inch chunks
3 cloves Garlic, minced
5 cups Vegetable broth
1 small Potato (russet or yukon gold, roughly the size of your palm, to add starch), cut into chunks
1 can Sweet corn (or three ears fresh, boiled for 10 min and decobified)
Salt & Pepper, to taste
For the shrimp
2 tbsp Olive oil
2 lbs Shrimp, peeled and de-veined
1 Shallot, minced
1 tsp Chili powder
1/2 tsp Red pepper flakes
1/2 tsp Cayenne
1/2 tsp Old Bay
1/4 tsp Herbs de Provence
1 tbsp Lime juice
1 tsp Worcestershire sauce
In a large saucepan or small stock pot, bring the olive oil, onion, squash, and garlic up to low heat and cook covered for about 5 minutes, stirring occasionally to soften. Add in the potato and stock, cover again, and bring to a boil before reducing to a simmer. Let it sit for about 20 minutes.
While the soup is cooking, add olive oil to a large nonstick skillet and bring up to high heat. Add in the shrimp and shallot and stir constantly to brown. Reduce the heat to medium and coat the shrimp with the spices before adding the lime juice and Worcestershire sauce. Allow the liquid to cook down and coat the shrimp in a brown glaze.
Once the soup is done, use an immersion blender to puree the mixture. Add salt and pepper to taste (if you use a salted broth, that should be sufficient, just make sure you taste it first to see if you like the flavor). Add the shrimp to the pot and stir, mixing the space coating throughout the soup.
Serve hot, and enjoy!