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
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
In a saucepan, soften the onion, squash, and garlic in the oil for about 5 minutes over low heat. Add the broth and potatoes.
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.
In a small bowl, combine the spices. Set aside.
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.