Butternut Squash and Shrimp Soup Foodservice Recipe


This soup features our new Cook’s Delight® Vegetable Soup Base which is available on Amazon in individual quantities. The flavor combination of vegetables and shrimp stock provide a delicious background for this autumn soup. Try it with shrimp stock instead of vegetable stock for a twist on the recipe. 

Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon

This Recipe Is:
4 Dinner Gluten Free Cook’s Delight® Organic Vegetable Soup Base VG-939


  • 1 lb shrimp (peeled
  • deveined and thawed - can use pre-cooked shrimp
  • thawed
  • if you like)
  • 2 1/4 tsp Cook’s Delight® Vegetable Soup Base VG-839
  • 3 cups water
  • 1 medium yellow onion - diced small
  • 2 tbsp finely chopped fresh sage leaves
  • 1/2 large butternut squash
  • 1/8 tsp cayenne pepper
  • 1/4 cup sour cream
  • 2 tbsp butter - unsalted

Suggested Products

Cook’s Delight® Organic Vegetable Soup Base

Cook’s Delight® Supreme Shrimp Soup Base

Step 1

1. Bring water to boil and add Cook’s Delight® Vegetable soup base. Stir to combine then set aside.

Step 2

2. Cut squash into 1/2 inch pieces and set aside.

Step 3

3. In a pot, melt 1 tbsp butter over medium heat. Add shrimp and cook until opaque throughout. If using pre-cooked shrimp, heat in butter. Remove, set aside and cover with foil.

Step 4

4. On medium-high heat, add 1 tbsp to same pot and melt.

Step 5

5. Add onion and chopped sage and cook until onion is softened, about 8 minutes.

Step 6

6. Add squash, cayenne pepper and vegetable ale broth to the pot. Bring to a boil.

Step 7

7. Reduce heat and simmer until squash is tender, about 20 minutes.

Step 8

8. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution with hot liquids). Return to pot along with shrimp; stir to combine.

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