Butternut Squash Soup

Ingredients:

Butternut Squash

Small finely chopped shallot/onion

Unsalted Butter

Salt & Pepper

Extra-Virgin Olive Oil

2 Leaves of Sage

Vegetable/Chicken Broth

Sour cream

2-5 counts Medium Shrimp

Preparation:

Peel and cut the butternut squash into big chunks. Place it on a cookie tray. Season with salt, pepper and olive oil. Cook the squash in the oven for 30-40 min at 350 degrees until the squash is soft and cooked through. Cool the squash. Place the squash in a blender and add enough broth to blend into soup (1cup broth:1cup squash). Blend until smooth. In a sauce pan, heat 2 tbsp of butter on low heat, and add the chopped shallot. Saute until translucent, about 5 min. Add the blended squash. Heat the squash for 5-7 minutes and add salt to taste. Add the chopped sage leaves and 1 tbsp of sour cream. Stir through and remove from heat. Saute the the shrimp with salt, pepper and olive oil. Place 2-3 shrimps on the soup and serve with some garlic bread. Enjoy!!!