Butternut Squash Soup With Spiced Shrimp and Cilantro

Preparation

1. Step 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. Step 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 ⅛ inch. Cover loosely with aluminum foil and roast until soft, about 50 minutes.

3. Step 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. Step 4

   Stir in the cream, orange zest, coriander, salt and pepper. Reheat just before serving.

5. Step 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. Step 6

   Ladle the soup into 8 shallow bowls. Garnish with the shrimp and sprinkle with cilantro. Serve at once.