I’ll be honest. Soup isn’t my favorite food group in the entire world. I’d rather eat something with more substance and texture. Some soups fit the bill, like this one of course, and heartier stews and chilis..do those count?
This soup is SO velvety thanks to puréeing it in the blender, and thanks to coconut milk. That stuff makes everything so silky and wonderful. The flavor is slightly sweet and a little smoky from the chipotles in adobo. Don’t even get me started on the toppings.
To feed my texture loving soul, I topped the soup with grilled corn (summery I know, but it’s been so hot here still!), and chili lime shrimp! I tossed the shrimp in some lime juice, lime zest, chili powder, salt, pepper, and olive oil. Incredibly simple ingredients, but big flavor. They taste amazing with this soup.
The corn is really simply rubbed with a little olive oil, salt, and pepper, and then grilled. One of my favorite things in the whole world.
This is one of those meals that is perfect for the bridge from summer to fall. Because it’s still 85 degrees here. I’m totally in fall mode but I can always go for some more grilled corn.
It’s just too good! I know I say that about everything.
I also added cilantro, sliced jalapeños, and an extra drizzle of coconut milk, so feel free to get crazy with even more toppings!
- For the SHRIMP:
- 1 pound shrimp, peeled and deveined
- zest of ½ a lime
- juice of 1 lime
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- drizzle of olive oil + 2 teaspoons
- For the SOUP:
- 1 tablespoon olive oil
- 8 cups cubed butternut squash (1/2'' cubes)
- ½ of a large sweet onion, chopped
- 2 cloves garlic
- 2 chipotle in adobo peppers, chopped (from the can)
- 1 tablespoon adobo sauce (from the can)
- 3 cups vegetable broth
- ½ cup full-fat coconut milk
- salt and pepper
- For the TOPPINGS:
- 2 ears fresh corn, grilled
- sliced jalapeño peppers
- chopped cilantro
- drizzle of coconut milk
- lime wedges for serving
- Begin by marinating the shrimp. In a medium bowl, combine the shrimp, lime zest, lime juice, chili powder, salt, pepper, and a drizzle of olive oil. Stir to combine and set aside.
- Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil, onion, garlic, and a pinch of salt and pepper, and sauté for 3 minutes, stirring frequently.
- Add the butternut squash, chipotle peppers, and adobo sauce and sauté for another 3 minutes.
- Add the vegetable broth and bring to a boil. Once boiling, reduce heat to medium, cover, and simmer for 20 minutes.
- Once soup has simmered for 20 minutes, stir in the coconut milk and let cool for a few minutes.
- Meanwhile, sauté the shrimp. Heat a skillet over medium-high heat and add the 2 teaspoons of olive oil. Once hot, add the shrimp. Cook for a minute or two per side, or until shrimp is pink and opaque. Set aside.
- Once the soup has cooled for a few minutes, transfer the soup to a high powdered blender and blend until smooth and creamy. Be very careful when blending hot liquids! Always keep a towel and a firm grip over the lid, and be very careful when removing the lid. Season to taste with salt and pepper and blend again if need be.
- Top soup with shrimp, grilled corn, chopped cilantro, sliced jalapeños, a drizzle of coconut milk, and a squeeze of lime!