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Butternut Squash Soup with Chipotle-Seared Rock Shrimp and Chives
Recipe by: (Serves 6)

Ingredients:
1 large butternut squash
2 Tbsp. unsalted butter
1 large onion, sliced
4 cups DK Chicken Stock
2 Tbsp. Grade A maple syrup
1 Tbsp. salt

½ lb. rock shrimp or small shrimp, peeled and deveined
¼ tsp. cinnamon
¼ tsp. ground chipotle
(Or substitute ¼ tsp. chili powder, plus a pinch of cayenne pepper)
2 Tbsp. olive oil

Small bunch of chives, finely snipped

Method:
Cut the squash in quarters, and peel off the tough outer skin with the aid of a serrated knife. Chop the squash into one-inch pieces. In a heavy-bottomed 4-quart saucepot, melt the butter, and then add the onions. Sweat the onions over medium heat until soft, and then add the squash to the pot. Stir, and cook for fifteen minutes. Add the chicken stock and the salt, bring to a boil, and cook for thirty minutes more. Stir in the maple syrup, and season to taste. Set aside to cool.

Meanwhile, mix the cinnamon, the ground chipotle, and the olive oil. Toss in the shrimp and coat well. Refrigerate until ready to use.

When the soup is still lukewarm, place half in the blender, and purée until smooth. Pour into a clean saucepot, purée the rest of the soup, and add it to the pot.

When ready to serve, reheat the soup, then pour into a heavy pitcher. Also heat a ten-inch non-stick sauté pan, and add the shrimp with a pinch of salt. Cook for approximately one minute, or until just done. To serve, divide the shrimp into six bowls, and sprinkle with the snipped chives. Bring to the table, and pour the hot soup over the shrimp at each placesetting.

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