Squash and Cauliflower Soup with Shrimp
Zucchini or other summer squash may be substituted for pattypan squash.
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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
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