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Butternut Squash Soup with Shrimp

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All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.

Source: Everyday Food, October 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
57
  • marygallo64
    11 DEC, 2018
    I have been using this recipe as a base for my squash soup ever since it was published in Eating Well. I love the cayenne pepper because to brightens the soup, yet warms the end taste. I don't use quite as much because at the time my children were young. But now, I use full strength. And since I am allergic to shrimp (and only shrimp), I use bay scallops. My family goes crazy for it.
    Reply
    • marygallo64
      11 DEC, 2018
      I also oven roast the squash with a little salt, a lot of fresh cracked pepper and olive oil. It makes the soup so velvety you dont need sour cream.
  • jaf10514
    10 MAY, 2015
    I'm serving it cold. Think it will work?
    Reply
  • mwarnerpdx
    3 OCT, 2013
    I've been making this soup and variations of it for the past year. This soup is delicious and savory, always a crowd pleaser.
    Reply
  • hmg
    9 DEC, 2011
    This soup was absolutely delicious. Easy to prepare. Everyone wanted seconds. I plan on serving this soup on a regular basis, but I will need to make a double batch.
    Reply

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