Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Butternut Squash Soup with Shrimp 4.0 (57) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Rate Print Share Prep Time: 35 mins Total Time: 55 mins Servings: 4 All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table. Ingredients 2 tablespoons unsalted butter 1 pound frozen large shrimp (peeled and deveined), thawed 1 medium yellow onion, diced small 2 tablespoons finely chopped fresh sage leaves ½ large butternut squash ⅛ teaspoon cayenne pepper 3 cups low-sodium chicken broth Coarse salt ¼ cup sour cream Fried sage leaves (optional), for serving Directions Cut the squash into 1/2-inch pieces and set aside. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil. Increase heat to medium-high. Add 1 tablespoon butter, onion, and chopped sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution when blending hot liquids). Return to pot along with shrimp; stir to combine. To serve, divide soup among four bowls; top with fried sage leaves, if desired. Cook's Notes Delicately crunchy fried sage is an easy finishing touch for this soup, as well as sweet potatoes, white beans, and pasta with butter and Parmesan. Heat 1 cup vegetable oil in a medium pot over high until shimmering. Add sage leaves, 2 to 3 at a time, and fry until crisp, 10 to 12 seconds. Drain on paper towels. Store in an airtight container, up to 2 days. Originally appeared: Everyday Food, October 2011 Rate It Print