Butternut Squash Soup with Spicy Shrimp Skewer

I hope all of you had a great Christmas and New Year break. I have to say the days leading up to Christmas were so hectic that I had no time to post any of my recipes. I barely was successful in making pictures worth sharing. This is of course going to change.


This Christmas we decided to have the big dinner at our small apartment. 10 people, 1 baby, 1 four-legged monster, and an oversized Christmas tree all seemed to fit cosily enough, and we had such a wonderful evening together as a family.


I wanted to try and find some dishes that would suit everyone’s dietary and taste wise needs, and I think I managed to pull it off. One of the appetizer soups I made was this butternut squash soup with a spicy shrimp skewer.


The sweetness of the soup with the spicy shrimp went so well together. It was a real hit with my family and most importantly it was a very light soup. No one was too full to enjoy the main course. All in all, this soup turned out just as I had hoped and will be making this healthy soup again, now that the 2020 goals of losing weight and getting healthy are back in full swing.


 

Butternut Squash Soup:

  • 1 large butternut squash halved vertically and seeded

  • 3 tbsp olive oil, plus additional for frying

  • 2 tbsp maple syrup

  • 1 tsp ground cinnamon

  • 2 yellow onions, chopped

  • 3 garlic cloves, minced

  • 300 ml water

  • 300 ml vegetable broth

  • 1 cup whole milk

  • Salt and Pepper

Shrimp Skewer:

  • 4-6 shrimp per skewer, depending on the size

  • 4 tbsp olive oil , plus additional for frying

  • 1 tsp curry powder

  • 1 tsp paprika

  • 1 tsp turmeric

  • 1 tsp chili powder

  • Salt and Pepper

  • 3 ziploc bags


For the Soup:


Preheat oven to 200 C.


On a large baking sheet add butternut squash, olive oil, cinnamon, salt and pepper. Mix until the butternut squash is evenly covered and bake in the oven for about 35 minutes.

In a large pan add olive oil and brown onions and garlic for about 5 minutes. Add butternut squash, water, vegetable broth, salt and pepper. Simmer for 45 minutes. Blend your soup until you have a smooth consistency. Add milk and maple syrup and continue to simmer for another 40 minutes.


Optional:

Serve with Shrimp Skewer


Shrimp Skewer:

In a Ziploc bag add shrimp and all of the ingredients and mix. Refrigerate for at least 1 hour prior to frying. Once marinated, in a large frying pan add olive oil and fry on high heat for 2 minutes per side. You do not want to overcook your shrimp.

Remove from heat and add to the skewers.













 



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