Ingredients

The shrimp:

  • 2 tablespoons fresh lime juice
  • 6 tablespoons fresh orange juice
  • ½ teaspoon ground coriander
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon kosher salt
  • Freshly ground pepper to taste
  • 2 teaspoons olive oil
  • ½ pound large shrimp, peeled, deveined and halved lengthwise

The soup:

  • 2 medium butternut squashes, quartered and seeded
  • 4 cups chicken broth, homemade or low-sodium canned
  • 1 cup heavy cream
  • 2 teaspoons grated orange zest
  • 1 teaspoon ground coriander
  • 4 teaspoons kosher salt
  • Freshly ground pepper to taste
  • 4 teaspoons chopped fresh cilantro
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      240 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 13 grams protein; 87 milligrams cholesterol; 2068 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight servings

Preparation

  1. To make the shrimp, whisk together the lime juice, orange juice, coriander, pepper flakes, salt, pepper and 1 teaspoon of olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 2 hours.
  2. Meanwhile, to make the soup, preheat the oven to 425 degrees. Place the squash in a large roasting pan with enough water to make a depth of 1/8 inch. Cover loosely with aluminum foil and roast until soft, about 50 minutes.
  3. When squash is cool enough to handle, pull off the skin. Place half of the squash in a blender with half of the chicken broth and puree until smooth. Pour into a large saucepan and repeat with the remaining squash and broth.
  4. Stir in the cream, orange zest, coriander, salt and pepper. Reheat just before serving.
  5. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Drain the shrimp and add to the skillet. Saute until just cooked through, about 30 seconds per side.
  6. Ladle the soup into 8 shallow bowls. Garnish with the shrimp and sprinkle with cilantro. Serve at once.

Dining and Cooking