Cream of Butternut Squash Soup with Cajun Shrimp | RICARDO

Ingredients

• 1 onion, chopped
• 6 cups (900 g) butternut squash, peeled and cubed
• 1 clove garlic, finely chopped
• 1 tbsp (15 ml) olive oil
• 5 cups (1.25 litres) chicken broth
• 1 small potato, peeled and cubed
• 1 tsp chili powder
• 1/4 tsp ground coriander seeds
• 1/4 tsp red pepper flakes
• 1/4 tsp herbes de Provence
• 1 lb (450 g) medium raw shrimp (41-50), peeled and patted dry
• 1 shallot, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp (2.5 ml) Worcestershire sauce
• 2 tbsp roasted pecans, chopped