Articles & Recipes

Zesty Shrimp and Squash Vermicelli Soup

February 26, 2019

This one-pot dish pairs a little heat from chile peppers with the slightly sweet taste of butternut squash. Top that with shrimp and you have a flavorful, comforting dish.

Ingredients Makes 4 servings

2 dried ancho chile peppers, stems and seeds removed 2
Hot water
2 butternut squash necks (at least 4 inches/10 cm long) 2
2 tbsp extra virgin olive oil 30 mL
1 onion, chopped 1
2 cloves garlic, minced 2
1 tsp ground sage 5 mL
1 tsp ground cumin 5 mL
4 cups ready-to-use reduced-sodium chicken broth 1 L
1 lb medium shrimp (31 to 35 count), peeled and deveined 500 g
1⁄4 cup chopped fresh cilantro 60 mL
1⁄2 cup sour cream or yogurt (optional) 125 mL


  1. Soak chiles in hot water for 5 to 10 minutes or until softened. Drain and chop.
  2. Meanwhile, peel butternut squash necks and trim to 4 inches (10 cm) long, with flat ends. Using a spiralizer, cut squash into thin strands. Set aside.
  3. In a Dutch oven, heat oil over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until softened. Add garlic, sage and cumin; cook, stirring, for 1 minute or until onions are light golden and garlic is fragrant.
  4. Stir in chiles and broth; bring to a simmer. Add squash, reduce heat and simmer for 5 to 7 minutes or until just starting to soften. Add shrimp and cook, stirring, for 2 to 3 minutes or until shrimp are pink, firm and opaque and squash is cooked to desired tenderness. Serve immediately, garnished with cilantro and sour cream (if using).


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