Pureed Squash Soup with Shrimp

From the HGEA/AFSCME Kitchen

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 onions, sliced
  • 4-pound squash, skinned, seeded, cut into inch cubes
  • 3 14½-ounce cans chicken broth
  • 1¼ cup chardonnay or pinot blanc
  • ¼ cup Sercial (dry) Madeira
  • ⅛ teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • .06-ounce package shiitake, soaked in a little water
  • ½ pound tiger shrimp
  • 1 tablespoon chopped cilantro

Heat butter and oil in large soup kettle or Dutch oven and saute garlic
and onion until tender. Turn heat to low and cook 15 minutes.

Add squash and toss to mix well with onion-garlic mixture. Pour in broth, wine, Madeira, pepper, Worcestershire sauce, and shiitake with its water.
Bring to simmer. Cover and simmer about 1 hour or until squash is very soft.

Remove squash from kettle with slotted spoon or Chinese wire mesh ladle.
Leave soup on range. Puree squash in food processor or blender until smooth and no chunks remain. Return pureed squash to soup kettle and mix. Add shrimp and cilantro and heat until shrimp is cooked. Makes 8-10 servings.

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