This is a delicious and quick fall soup. Flavorful soup in less than an hour is for me! The hardest part is peeling and dicing the butternut squash. You can find already diced butternut squash in the freezer and sometimes freshly prepared sections of your local market to save time. This recipe is simple to omit the shrimp and make vegan. The Old Bay seasoning still gives you the seafood flavor even if you omit the shrimp. Make sure you get the original Old Bay spice and check the ingredients. Other seafood spices have alliums.
Ingredients:
- ½ Stick or ¼ Cup of Butter, Ghee or Vegan Butter
- ½ Cup Minced Celery
- ¼ Cup Gluten Free Flour
- 3 Cup Safe Stock (Chicken, Seafood or Vegetable)
- 3 Cup Peeled and Diced Butternut Squash
- 3 Bay Leaves
- 1 Can Coconut Milk Unsweetened
- 1lb Small Peeled Uncooked Shrimp (Optional)
- ½ tsp Old Bay Seasoning (More or Less to Taste)
Directions:
Step 1: Melt butter or substitute in a 3-quart or larger sauce pan
Step 2: Add celery and cook until softened about 5 minutes
Step 3: Add flour and stir 3 minutes. Add stock and bring to a boil stirring constantly. Add squash and bay leaves and simmer until squash is very tender 15-20 minutes.
Step 4: Stir in can of unsweetened coconut milk and return to a simmer.
Step 5: Remove from heat and take out bay leaves. Puree soup with an immersion blender or pour soup in a large blender and pulse until smooth.
Step 6: Return soup to heat and add shrimp and Old Bay seasoning. The shrimp will cook in 5 minutes or less.
