Squash and Cauliflower Soup with Shrimp

  • Serves

    serves 4


(Sopa de Calabacin y Coliflor con Camarones)
Zucchini or other summer squash may be substituted for pattypan squash.


  • 2 Tbsp. butter
  • 12 small white onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 12 lb. small yellow pattypan squash, trimmed and quartered
  • 12 lb. cauliflower, trimmed and coarsely chopped
  • 3 cups chicken stock
  • 1 cup heavy cream
  • Salt
  • 14 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


Step 1

Melt butter in a medium pot over medium heat. Add onions and half the garlic and cook, stirring occasionally, until soft, about 5 minutes. Increase heat to medium-high, add squash and cauliflower, and cook, stirring occasionally, until vegetables are just tender, 6–8 minutes. Add stock and bring to a boil. Reduce heat to medium and simmer soup until vegetables are very soft, 15–20 minutes. Meanwhile, heat cream in a small pot over medium heat until warm.

Step 2

Season soup to taste with salt, then, working in batches, purée in a blender until smooth. Return soup to pot over lowest heat. Whisk in warm cream. Add nutmeg and season to taste with salt.

Step 3

Heat a medium skillet over medium-high heat until hot. Add oil, then shrimp, and sauté until lightly colored on each side and just cooked through, 20-30 seconds per side. Sprinkle remaining garlic and parsley over shrimp and toss quickly. Remove skillet from heat and season shrimp with salt and pepper.

Step 4

Divide soup between 4 shallow soup bowls and add3 shrimp to each bowl of soup with a sprig of parsley and an edible flower or two, if you like.

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