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Saturday, November 23, 2019

Braised Shrimp Butternut Squash Soup

A sweet and savory butternut squash and vegetable soup with fresh braised shrimp and onions.


    1. Preheat your oven to 400 degrees. On a baking dish add your onions, carrots, celery, squash, and garlic cloves. Drizzle on lots of olive oil, season with sea salt, fresh ground pepper, and smoked paprika.
    2. Get in there with your hands and mix well. Bake in the oven for 50 minutes. Take out and let cool for about 15 minutes.
    3. Add this mixture to your food processor along with some seafood stock, pulse and blend until smooth (adding more stock if needed). 
    4. Heat a pot on medium high heat and pour in your squash-vegetable soup. Turn your heat down to simmer, simmer for about 20 minutes. Take out and set aside.
    5. Heat a pan on medium high heat and add some oil and butter. Season your shrimp on both sides with sea salt, and fresh ground pepper, toss your shrimp in along with your sliced red onions.
    6. Sear your shrimp on both sides for about 3 minutes while occasionally turning your onions. Plate your soup, shrimp, and onions, garnish with some fresh chopped cilantro and enjoy! #recipesbyvance
    Recipe by Vance Harris

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