Zesty Shrimp And Squash Vermicelli Soup #Recipe

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Zesty Shrimp and Squash Vermicelli Soup Recipe

Zesty Shrimp and Squash Vermicelli Soup

Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

MAKES 4 SERVINGS.

This one-pot dish pairs a little heat from chile peppers with the slightly sweet taste of butternut squash. Top that with shrimp and you have a flavorful, comforting dish.

Ingredients

  • 2 dried ancho chile peppers, stems and seeds removed
  • 2 butternut squash necks (at least 4 inches/10 cm long)
  • 2 tbsp extra virgin olive oil 30 mL
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground sage 5 mL
  • 1 tsp ground cumin 5 mL
  • 4 cups ready-to-use reduced-sodium chicken broth 1 L
  • 1 lb medium shrimp (31 to 35 count), peeled and deveined 500 g
  • 1⁄4 cup chopped fresh cilantro 60 mL
  • 1⁄2 cup sour cream or yogurt (optional) 125 mL

Instructions

1. Soak chiles in hot water for 5 to 10 minutes or until softened. Drain and chop.

2. Meanwhile, peel butternut squash necks and trim to 4 inches (10 cm) long, with flat ends. Using a spiralizer, cut squash into thin strands. Set aside.

3. In a Dutch oven, heat oil over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until softened. Add garlic, sage and cumin; cook, stirring, for 1 minute or until onions are light golden and garlic is fragrant.

4. Stir in chiles and broth; bring to a simmer. Add squash, reduce heat and simmer for 5 to 7 minutes or until just starting to soften. Add shrimp and cook, stirring, for 2 to 3 minutes or until shrimp are pink, firm and opaque and squash is cooked to desired tenderness. Serve immediately, garnished with cilantro and sour cream (if using).

Tips

Choose chiles that are soft and not dried out. Ancho chiles should hae a slightly sweet, smoky smell similar to raisins or figs.

Wear kitchen gloves when working with chiles. Avoid touching your face or anything other than what you need to chop the chiles.

Conventional thinking is that dairy products are forbidden on the paleo diet; however, many followers feel that a moderate amount of dairy is not detrimental, particularly in the case of fermented milk products, such as sour cream and yogurt, which contain friendly bacteria that can improve digestion and gut health. The sour cream or yogurt is optional in this soup, but does improve the results.

If you enjoy are looking for other similar recipes, be sure to check out my 150 Best Spiralizer Recipes cookbook review.

150 Best Spiralizer Recipes Cookbook

150 Best Spiralizer Recipes

Paperback: 224 pages
Publisher: Robert Rose (July 30, 2015)
Language: English
ISBN-10: 0778805220
ISBN-13: 978-0778805229

Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

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4 comments

patricia Marsden October 1, 2015 - 6:45 am

The chili peppers force m to decline.

Reply
Terri October 1, 2015 - 8:53 pm

That shrimp and squash soup looks so amazing and tasty. I’ll have to check out that cookbook.

Reply
Emily, Our house now a home October 2, 2015 - 11:22 am

Oh this is such a unique dish, I have never tried this before. My husband and I are always looking for new things to make for dinner. I don’t think the kids would enjoy this one, but maybe it can be a at home date night dinner. Thanks for sharing.

Reply
Rosey October 6, 2015 - 1:52 pm

That’s a great combo of flavors right there. I have the world’s biggest squash lover too, I bet she’d love it with soup.

Reply

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