Roasted Butternut Squash Soup with Rock Shrimp, Ginger Cream, and Pumpkin Seeds

Rock shrimp, butternut squash and ginger cream create a soup that pairs deliciously with Guenoc's California Chardonnay.

Recipe Notes

Number of Servings: Serves 4 as a first course.

Pair With: California Chardonnay


For the ginger cream:

¼ cup heavy cream

1 teaspoon ginger juice (juice squeezed out of grated fresh ginger) or substitute ½ teaspoon high quality ground ginger

For the soup:

1 medium sized butternut squash, peeled, seeded and cubed (about 4 cups)

1 tablespoon canola oil

1 tablespoon butter

½ cup chopped onions

½ cup chopped celery

1 sprig fresh thyme

1 bay leaf

3 cups chicken or vegetable stock

1 teaspoon rice wine vinegar

¼ cup heavy cream

8 ounces rock shrimp

Reserved ginger cream


To make the ginger cream:

In a cold stainless steel bowl, whip the cream and ginger until it forms very soft peaks. Reserve in the refrigerator. If it becomes a little loose during service, give a few more whips with the whisk to tighten.

Toasted pumpkin seeds to garnish (The green ones! They are called pepitas in Latin markets. Toast in a 350 degree oven until lightly browned, about 5 to 6 minutes. Be careful, sometimes they pop!)
Chopped fresh parsley to garnish
Salt and pepper to taste

To make the soup:

Preheat the oven to 375 degrees.

Toss the squash cubes with the canola oil, season with salt and pepper, and spread out on a baking sheet. Place in oven and roast until lightly golden, about 20 to 25 minutes. Remove from the oven and reserve. You should have about 3 cups of roasted squash.

Heat the butter in heavy bottomed pot over medium heat until melted. Add onions and celery and sauté until softened, about 5 minutes. Add roasted squash, thyme, bay leaf, stock, and rice wine vinegar. Bring to a simmer and cook to soften vegetables and marry flavors, about 15 minutes. Remove thyme sprig and bay leaf, and puree contents in a blender. Strain through a fine mesh sieve for a fine texture. Add soup back to a clean pot, stir in cream, and add the rock shrimp. Reheat gently to poach shrimp until cooked through, about 5 minutes. Adjust seasoning with salt and pepper.

Serve the soup with a dollop of ginger cream and a sprinkling of toasted pumpkin seeds. Finish with a bit of chopped parsley.