Butternut squash shrimp soup flavored with Cook's Delight soup base

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 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 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?

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