Gluten-free, Quick recipe, Shrimps, Squash

Squash soup with honey shrimps – Crema di zucca con gamberetti al miele

Pumpkin and shrimp on an Italian menu? Why not if you don't add ingredients that would sound exotic to most Italians (like coconut milk). This recipe calls for just 3 vegetables (pumpkin, potatoes and onion), shrimps and three additional ingredients that combine all the flavors: honey, rosemary and lemon!

Prep time: 15 min
Cook time: 20 min
Total time: 35 min

$6-9 total*

2 people

Ingredients

450 g (15.8 oz) acorn squash (300 g/ 10.6 once peeled)
1 large potato
1 small onion
500 ml (2 and 1/2 cups) vegetable broth
1/2 tbsp honey
10 medium shrimps (about 160 g/ 5.6 oz), peeled and deveined
Lemon juice (of 1/2 lemon, more to taste)
2 rosemary springs (+ some for decoration, optional)
1 garlic clove
3 tbsps extra virgin olive oil, more to garnish the dish

Preparation

Wash, peel and cut into cubes the squash, potato, and onion.

Heat 1 tbsp of oil in a large pot or dutch oven over medium heat. Add the onion and brown for 2-3 minutes.

Add the cubed potato and squash. Cook at low-medium heat, stirring occasionally, until the vegetables are tender and golden, about 3-4 minutes.

Stir in the hot vegetable broth and the rosemary spring. Cover with a lid and cook at low-medium heat for 5 minutes. Remove the rosemary spring and continue to cook for additional 7-10 minutes.

Meanwhile, prepare the honey shrimps. I used the pre-cooked ones, so if you use fresh shrimps, cook them for a few extra minutes. Besides, you have to peel, devein, and wash them.

Place the shrimps in a bowl with 1 tbsp of oil and 1/2 tbsp of honey. Stir to combine the ingredients.

In a skillet, heat 1 tbsp of oil and brown the garlic (peeled, divided in half, and with the stem removed) and the rosemary spring for about 2-3 minutes.

Discard the garlic and rosemary from the oil, increase the heat to medium and sauté the shrimps for 1-2 minutes on one side. Turn and sauté for another 1-2 minutes.

Puree the soup in the pot using an immersion blender until smooth.

Serve the soup with the shrimps on top and garnish the dish with some extra oil and lemon juice.

Tips & notes

You can prepare the soup in advance and refrigerate for up to 1 day.
I suggest cooking the shrimps right before serving.
You can garnish the dish with some freshly ground black pepper.

* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)

Did you make this recipe? I'd love to see it!

Share a picture on Instagram with the hashtag #lessbuttermoreoil or tag me in your pictures and stories with @lessbuttermoreoil