INGREDIENTS
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 butternut squash
1/8 teaspoon cayenne pepper (I used red pepper flakes, liberally)
3 cups low sodium chicken broth (I used regular and you may want to up this to 4 cups)
coarse salt (if using low sodium broth)
1/4 cup sour cream (I used a little bit more)
fried sage leaves (optional, I didn’t add this)
METHOD
In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium heat. 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, about 8 minutes. Add squash, cayenne pepper (or flakes) and broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
Season with salt if desired. Tranfer half the mixture to a blender or food processor. 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.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
