Butternut Squash and Shrimp Soup Foodservice Recipe
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
Cuisine
Southern
Servings: |
For: |
This Recipe Is: |
Featuring: |
| 4 | Dinner | Gluten Free | Cook’s Delight® Organic Vegetable Soup Base VG-939 |
Ingredients
- 1 lb shrimp (peeled - deveined and thawed - can use thawed pre-cooked shrimp)
- 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 by Step Instructions
Do you need to scale up your recipe? Click here for 4 easy steps
Step 1
Bring water to boil and add Cook’s Delight® Vegetable stock base. Stir to combine then set stock aside.
Step 2
Cut squash into 1/2 inch pieces and set aside.
Step 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
On medium-high heat, add 1 tbsp butter to same pot and melt.
Step 5
Add onion and chopped sage and cook until onion is softened, about 8 minutes.
Step 6
Add squash, cayenne pepper and vegetable stock to the pot. Bring to a boil.
Step 7
Reduce heat and simmer until squash is tender, about 20 minutes.
Step 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.
Step 9
Serve and enjoy!
Watch how easy it is to make 8 oz of soup stock for pennies per serving!
To make 3 cups of vegetable stock combine 2 – 1/4 tsp Cook’s Delight® vegetable stock base with 3 cups of boiling water.
Each 1 pound container of Cook’s Delight® soup base makes the equivalent of 22 – 32 oz boxes of liquid stock.
Why pay for water?
