- 2 tablespoons unsalted butter
- 1 pound frozen large shrimp (peeled and deveined), thawed
- 1 medium yellow onion, diced small
- 2 tablespoons finely chopped fresh sage leaves
- 1/2 large butternut squash
- 1/8 teaspoon cayenne pepper
- 3 cups low-sodium chicken broth
- Coarse salt
- 1/4 cup sour cream
- Fried sage leaves (optional), for serving
- 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.
Delicately crunchy fried sage is an easy finishing touch for this soup, as well as sweet potatoes, white beans, and pasta with butter and Parmesan. Heat 1 cup vegetable oil in a medium pot over high until shimmering. Add sage leaves, 2 to 3 at a time, and fry until crisp, 10 to 12 seconds. Drain on paper towels. Store in an airtight container, up to 2 days.