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



Ingredient Checklist


Instructions Checklist
  • 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.

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.

Reviews (4)

57 Ratings
  • 5 star values: 21
  • 4 star values: 20
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
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.
Rating: Unrated
I'm serving it cold. Think it will work?
Rating: 5 stars
I've been making this soup and variations of it for the past year. This soup is delicious and savory, always a crowd pleaser.
Rating: Unrated
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.