Squash and Cauliflower Soup with Shrimp | Saveur

Ingredients

• 2 Tbsp. butter
• ¹⁄₂ small white onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• ¹⁄₂ lb. small yellow pattypan squash, trimmed and quartered
• ¹⁄₂ lb. cauliflower, trimmed and coarsely chopped
• 3 cups chicken stock
• 1 cup heavy cream
• Salt
• ¹⁄₄ tsp. freshly grated nutmeg
• 1 Tbsp. olive oil
• 12 medium shrimp, peeled, tail shells intact, and deveined
• 1 tsp. finely chopped fresh parsley leaves
• Freshly ground black pepper