Zesty Shrimp and Spiralized Squash Vermicelli Soup

If you haven’t tried spiraled squash, this is the ideal dish to get you started!

I absolutely love shellfish and shrimp is one of my favorites. So, I am always on the lookout for a new ways incorporate shrimp into a fun and satisfying dish.  And if you love to eat pasta with your shrimp but don’t always want those extra carbs or calories, then grab your spiralizer and make delicate spiralized squash vermicelli-like noodles with butternut squash – it’s the perfect combo!

This dandy little 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.

Cooks Notes:
Choose chiles that are soft and not dried out. Ancho chiles should have a slightly sweet, smoky smell similar to raisins or figs.

Wear kitchen gloves when working with chiles. Avoid touching your face or anything other than what you need to chop the chiles.

Zesty Shrimp and Squash Vermicelli Soup

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

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).

Choose chiles that are soft and not dried out. Ancho chiles should have a slightly sweet, smoky smell similar to raisins or figs.[br][br]Wear kitchen gloves when working with chiles. Avoid touching your face or anything other than what you need to chop the chiles.

For Paleo diet followers: Conventional thinking is that dairy products are forbidden on the Paleo diet; however, many followers feel that a moderate amount of dairy is not detrimental, particularly in the case of fermented milk products, such as sour cream and yogurt, which contain friendly bacteria that can improve digestion and gut health. The sour cream or yogurt is optional in this soup, but does improve the results.