This recipe was adapted from a Martha Stewart recipe.
Have you seen her show with Snoop Dogg? If not, RUN, don’t walk to your DVR to start recording Martha and Snoop’s Potluck Dinner Party. I love Martha Stewart, I love Snoop Dogg, I love cooking shows; and somehow when you put it all together...it works!!! Just like this recipe. I never would have thought to put butternut squash and shrimp together, but I'm glad I did because this soup is delicious.
I prefer taking conventional recipes (read: non-paleo or “unhealthy”) and tweaking them to fit my health needs. When I went gluten-free and dairy-free almost 10 years ago, there were no gluten-free cookbooks or blogs; I had to get creative and make substitutions. And it wasn’t hard. That’s why my cooking style and recipes allow for a lot of suggestions and options. Cooking (unlike baking) is very forgiving. Do what works for you.
Sometimes health or paleo blogs get too specific and have crazy ingredients. I hate the feeling when I click on a recipe that looks amazing but then it calls for something completely out there like tigernut flour or black cherry vinegar. Yeah, I don’t keep that on hand and no stores in my area are going to carry that. It’s such a deflating feeling. I’d rather take a conventional recipe and swap it out for better alternatives I have on hand.
I don’t know how the original recipe tastes, but my version tastes AMAZING. It did not require that much effort or make much mess, either, which is the best part considering how busy my schedule has been. I will definitely be making this again soon!
Spicy Butternut Squash Soup with Shrimp
Prep time: 35 minutes
Cook time: 55 minutes
In a large pot, melt 1 tbsp butter/ghee/coconut oil. Add shrimp and cook until shrimp is opaque (about 6 minutes if thawed, a little longer if shrimp is still frozen because you forgot to thaw it out 🙂). Scoop out shrimp, and set on the side in a bowl.
Add remaining tbsp of butter, onion, and sage to the pot. Cook until onion is soft and begins to turn translucent. Add squash, cayenne, and broth. Bring to a boil, reduce heat, and simmer until squash is tender (about 20 minutes).
Remove from heat. Add coconut milk and salt to taste. Use an immersion blender and blend until smooth (you could also pour everything into a blender and purée until smooth).
Return to pot and add shrimp. Garnish with chopped or crumbled sage.
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