Cart 0 items: $0.00


Qty Item Description Price Total
  SubTotal $0.00

View Cart

Your Account  |  Login


Roasted Butternut Squash Soup w/ Rock Shrimp, Ginger Cream, and Pumpkin Seeds

Recipe Date:
October 11, 2013
Cook Time:
Imperial (US)
  • 11 medium sized butternut squash, peeled, seeded and cubed (about 4 cups)
  • 1 tbsp canola oil
  • 1 tbsp butter
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 3 cups chicken or vegetable stock
  • 1 tsp rice wine vinegar
  • 1/4 cup HEavy Cream
  • 8 ozs rock shrimp
  • toasted pumpkin seeds
  • chopped fresh parsley for garnish
  • salt and pepper to taste
  • For the Ginger Cream
  • 1/4 cup Heavy Cream
  • 1 tsp ginger juice

For the Soup: 
Toss the squash cubes with the canola oil, season with salt and pepper, and spread 
out on a baking sheet. Place in oven and roast until lightly golden, about 20 to 25 
minutes. Remove from the oven and reserve. You should have about 3 cups of 
roasted squash. 
Heat the butter in heavy bottomed pot over medium heat until melted. Add onions 
and celery and sauté until softened, about 5 minutes. Add roasted squash, thyme, 
bay leaf, stock, and rice wine vinegar. Bring to a simmer and cook to soften 
vegetables and marry flavors, about 15 minutes. Remove thyme sprig and bay leaf, 
and puree contents in a blender. Strain through a fine mesh sieve for a fine 
texture. Add soup back to a clean pot, stir in cream, and add the rock shrimp. 
Reheat gently to poach shrimp until cooked through, about 5 minutes. Adjust 
seasoning with salt and pepper. 
Serve the soup with a dollop of ginger cream and a sprinkling of toasted pumpkin 
seeds. Finish with a bit of chopped parsley. 
For the Ginger Cream: 
In a cold stainless bowl, whip the cream and ginger until it forms very soft peaks. 
Reserve in the refrigerator. If it becomes

Download PDF