Directions

  1. Cut squash in half lengthwise – be careful not to lose a finger!
  2. Scoop out seeds and place squash flesh side down on a roasting tray lined with buttered parchment paper and roast in a preheated 350 degree oven for about 40 minutes
  3. Remove from oven, allow to cool a bit and scoop the roasted squash out of the skin and into a bowl.
  4. Meanwhile, cook onion in olive oil over med-low heat. The objective is to cook the onion fully without getting any color.
  5. Add sage and apple to the pot once the onions are translucent.
  6. Cook for about 10 minutes and then add the squash and stock.
  7. Simmer gently for 30 minutes
  8. Add the milk, stir and remove from heat
  9. In small batches, puree the soup in a blender until smooth. You may have to add more liquid if the soup is too thick.
  10. Adjust seasoning
  11. The soup can be chilled and held in the fridge for 4 days. Soup is always best the next day.
  12. When you are ready to serve the soup, reheat. These shrimp won’t wait for it!
  13. Season shrimp with the spice blend. You can increase or decrease the amount depending on your taste buds.
  14. Heat canola oil in a non-stick pan over high heat.
  15. Carefully add shrimp and give the pan a good toss.
  16. The shrimp should only take a few minutes to cook, toss as needed
  17. When ready, divide among the soup bowls, pour the hot soup on top and serve. (extra shrimp are tasty snacks to munch on!)

Serve with a simple green salad and some crusty bread!

Ingredients

  • 2 medium butternut squash
  • 2 tbs olive oil
  • 1/2 yellow onion, sliced
  • 1 granny smith apple, peeled and diced
  • 6 sage leaves
  • 1 qt chicken or vegetable broth
  • 2 cup whole milk
  • salt and pepper to taste

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