Butternut Squash Soup With Spiced Shrimp and Cilantro Recipe

Name: Butternut Squash Soup With Spiced Shrimp and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lime juice; 6 tablespoons fresh orange juice; 1/2 teaspoon ground coriander; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon kosher salt; Freshly ground pepper to taste; 2 teaspoons olive oil; 1/2 pound large shrimp, peeled, deveined and halved lengthwise; 2 medium butternut squashes, quartered and seeded; 4 cups chicken broth, homemade or low-sodium canned; 1 cup heavy cream; 2 teaspoons grated orange zest; 1 teaspoon ground coriander; 4 teaspoons kosher salt; Freshly ground pepper to taste; 4 teaspoons chopped fresh cilantro

Servings: persons

2 tablespoons fresh lime juice
6 tablespoons fresh orange juice
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons olive oil
1/2 pound large shrimp, peeled, deveined and halved lengthwise
2 medium butternut squashes, quartered and seeded
4 cups chicken broth, homemade or low-sodium canned
1 cup heavy cream
2 teaspoons grated orange zest
1 teaspoon ground coriander
4 teaspoons kosher salt
Freshly ground pepper to taste
4 teaspoons chopped fresh cilantro

1
To make the shrimp, whisk together the lime juice, orange juice, coriander, pepper flakes, salt, pepper and 1 teaspoon of olive oil.
2
Add the shrimp and toss to coat well.
3
Cover and refrigerate for 2 hours.
4
Meanwhile, to make the soup, preheat the oven to 425 degrees.
5
Place the squash in a large roasting pan with enough water to make a depth of 1/8 inch.
6
Cover loosely with aluminum foil and roast until soft, about 50 minutes.
7
When squash is cool enough to handle, pull off the skin.
8
Place half of the squash in a blender with half of the chicken broth and puree until smooth.
9
Pour into a large saucepan and repeat with the remaining squash and broth.
10
Stir in the cream, orange zest, coriander, salt and pepper.
11
Reheat just before serving.
12
Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat.
13
Drain the shrimp and add to the skillet.
14
Saute until just cooked through, about 30 seconds per side.
15
Ladle the soup into 8 shallow bowls.
16
Garnish with the shrimp and sprinkle with cilantro.
17
Serve at once.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons fresh lime juice, 6 tablespoons fresh orange juice, 1/2 teaspoon ground coriander, 1/4 teaspoon crushed red pepper flakes, and more.

Yes, Butternut Squash Soup With Spiced Shrimp and Cilantro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Spiced Shrimp and Cilantro

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