Butternut Squash Soup With Spiced Shrimp and Cilant

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Butternut Squash Soup With Spiced Shrimp and Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions