butternut squash soup with shrimp... 55 minutes

the goods:

2 tablespoons unsalted butter

1 pound frozen large shrimp (peeled and deveined), thawed

1 medium yellow onion, diced small

2 tablespoons finely chopped fresh sage leaves

1 butternut squash peeled, halved, seeded, and cut into 1/2-inch pieces

1/8 teaspoon cayenne pepper

4 cups low-sodium chicken broth

1/4 cup sour cream

In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil.

Increase heat to medium-high. Add 1 tablespoon butter, onion, and sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution blending hot liquids). Return to pot along with shrimp; stir to combine.