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Butternut Squash Soup with Shrimp

Martha Stewart
  • 55 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp, frozen large

1/2

Butternut squash, large

2 tbsp

Sage, fresh leaves

1

Sage, Fried

1

Yellow onion, medium

3 cups

Chicken broth, low-sodium

1/8 tsp

Cayenne pepper

1

Salt, Coarse

2 tbsp

Butter, unsalted

1/4 cup

Sour cream