Squash Soup With Turkey and Shrimp Recipe

Name: Squash Soup With Turkey and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sweet onion, diced; 1 cup green pepper, diced; 5 summer squash, cut and quartered; 3 12 ounces smoked turkey sausage, quartered; 12 lb frozen shrimp, fully cooked; 2 tablespoons chopped fresh Italian parsley; 1 teaspoon course kosher salt; 1 teaspoon black pepper; 1 teaspoon blackening seasoning, mix; ¼ cup brown rice flour; 2 cups unsweetened almond milk; 1 cup water; ¼ cup vegan butter or ¼ cup margarine

Servings: persons

1 cup sweet onion, diced
1 cup green pepper, diced
5 summer squash, cut and quartered
3 12 ounces smoked turkey sausage, quartered
12 lb frozen shrimp, fully cooked
2 tablespoons chopped fresh Italian parsley
1 teaspoon course kosher salt
1 teaspoon black pepper
1 teaspoon blackening seasoning, mix
¼ cup brown rice flour
2 cups unsweetened almond milk
1 cup water
¼ cup vegan butter or ¼ cup margarine

1
In a slow cooker, add the following ingredients: onions, squash, green peppers, sausage, parsely, salt, pepper, blackened seasoning and cup of water.
2
Allow to cook for appoximately two hours on high or until vegetables are fork tender and squash has been broken down.
3
Pour 2 cups of almond milk into soup.
4
In seperate bowl, mix brown rice flour and vegan butter.
5
Use fork to mesh together, almost like pie dough.
6
Add into the soup mixture, this is your rue that will thicken the soup.
7
If your using frozen shrimp, run some cold water until it starts to defrost.
8
You can toss in the soup, it will eventually defrost, do not cook any longer than twenty minutes.
9
Shrimp does well in this soup plump, however, mine has cooked for hours and was still delicious.
10
Hope you enjoy :) also would compliment some yellow or white grits on the side.

2358

kcal

Calories

Fat

Carbs

376

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup sweet onion, diced, 1 cup green pepper, diced, 5 summer squash, cut and quartered, 3 12 ounces smoked turkey sausage, quartered, and more.

Yes, Squash Soup With Turkey and Shrimp 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!

Squash Soup With Turkey and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions