Cream of Butternut Squash Soup with Cajun Shrimp
Cream of Butternut Squash Soup with Cajun Shrimp
Open in full-screen mode

Cream of Butternut Squash Soup with Cajun Shrimp

20 MIN
30 MIN
Choix sain



Cajun Shrimp



  1. In a saucepan, soften the onion, squash, and garlic in the oil for about 5 minutes over low heat. Add the broth and potatoes.
  2. Bring to a boil and simmer, covered, for about 20 minutes or until the vegetables are tender. In a blender, purée until smooth. Add broth, if needed. Season with salt and pepper.

Cajun Shrimp

  1. In a small bowl, combine the spices. Set aside.
  2. In a large non-stick skillet over high heat, brown the shrimp and shallot in the oil. Add the spices, lemon juice, and Worcestershire sauce. Season with salt and pepper. Ladle the soup into bowls and top with the Cajun shrimp. Sprinkle with the pecans.


  1. Can this soup be made without the potato?

  2. I enjoy this website!

  3. This recipe is great! I am curious to try it with 'canjun' fish instead of shrimps to see if it also taste delicious.

  4. Absolutely delicious

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.