Squash and Shrimp Soup
"Recipe source: local newspaper. This recipe calls for whole milk - I use 2% or skim which makes a thinner soup."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (378.9 g)
- Calories 216.4
- Total Fat - 11.7 g
- Saturated Fat - 6.8 g
- Cholesterol - 101 mg
- Sodium - 939.1 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 2 g
- Sugars - 6.7 g
- Protein - 12.7 g
- Calcium - 134.5 mg
- Iron - 0.8 mg
- Vitamin C - 19.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large pot or dutch oven over medium heat melt the butter and then add the next 3 ingredients (carrot - garlic) and cook for 8-10 minutes or until tender.
Step 2
Stir in pepper flakes and squash and cook for another 10 minutes or until tender.
Step 3
Stir in chicken broth and bring to a simmer.
Step 4
Stir in shrimp and cook over low heat until heated.
Step 5
In a bowl or measuring cup whisk together flour and a little of the milk. Add remaining milk and mix to combine. Stir into soup. Cook, stirring, until soup thickens (10 minutes). DO NOT BOIL..
Step 6
Garnish with chives, if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If using frozen shrimp, make sure to thaw it first before adding to the soup.
- If using fresh crabmeat, make sure to remove any shells or cartilage before adding to the soup.
- Instead of yellow squash, use butternut squash. The benefit of this substitution is that butternut squash is sweeter and has a creamier texture, which will give the soup a richer flavor and smoother consistency.
- Instead of shrimp, use chicken. The benefit of this substitution is that chicken is a more affordable and widely available protein, making this recipe more accessible to a wider range of people. It also has a milder flavor, which will allow the other flavors in the soup to stand out more.
Vegetarian Squash Soup Omit the shrimp and use vegetable broth instead of chicken broth. Add 1 cup cooked white beans and 1 teaspoon of dried thyme to the soup. Cook the soup for 10 minutes before adding the milk and flour mixture.
Garlic Roasted Asparagus: This simple side dish is the perfect accompaniment to Squash and Shrimp Soup. Roasting the asparagus in garlic and olive oil gives it a delicious flavor that pairs perfectly with the soup. It's also a healthy and easy way to add some extra vegetables to your meal.
Herbed Quinoa Pilaf: This flavorful side dish is the perfect accompaniment to Squash and Shrimp Soup. The combination of quinoa, herbs, and vegetables adds texture and flavor to the soup. It's a healthy and easy way to add some extra nutritious grains to your meal.
FAQ
Q: Can I use a different type of milk for this recipe?
A: Yes, you can use a different type of milk such as 2% or skim milk which will make a thinner soup.
Q: Can I use a different type of cheese for this recipe?
A: Yes, you can use a different type of cheese such as cheddar, Gruyere, or Gouda. However, the flavour of the soup may vary depending on the type of cheese you use.
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Fun facts:
This Squash and Shrimp Soup is inspired by the classic French dish, Bisque de Homard. This dish has been served in France since the 18th century and was a favorite of Napoleon Bonaparte.
The use of shrimp in this recipe is a nod to the famous chef, Julia Child, who was known for her love of seafood. She often used shrimp in her recipes, including her iconic Shrimp Bisque.