Cream of Butternut Squash Soup with Cajun Shrimp

Soup

• 1 onion, chopped
• 6 cups (1.5 litres) butternut squash, peeled and cubed
• 1 clove garlic, finely chopped
• 1 tablespoon (15 ml) olive oil
• 5 cups (1.25 litres) chicken broth
• 1 small potato, peeled and cubed
• Salt and pepper

Cajun Shrimp

• 1 teaspoon (5 ml) chili powder
• 1/4 teaspoon (1 ml) ground coriander seeds
• 1/4 teaspoon (1 ml) crushed red pepper flakes
• 1/4 teaspoon (1 ml) herbs de Provence
• 1 lb (454 g) small raw shrimp (tiger or other sustainable variety), peeled and patted dry
• 1 shallot, finely chopped
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• 1/2 teaspoon (2.5 ml) Worcestershire sauce
• 2 tablespoons (30 ml) chopped toasted pecans