Simple Way to Make Spicy Butternut Squash w/ Shrimp *EASY* Perfect

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Before you jump to Spicy Butternut Squash w/ Shrimp *EASY* recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.

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A massive amount of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is something we can all accomplish, without difficulty. Largely, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to spicy butternut squash w/ shrimp *easy* recipe. To cook spicy butternut squash w/ shrimp *easy* you need 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Spicy Butternut Squash w/ Shrimp *EASY*:

1. Get of About 5 butternut squash cubed.
2. Get 1 tsp of onion powder.
3. Prepare 1 tsp of black pepper.
4. Get 2 tsp of cayenne pepper.
5. Provide 1 tsp of ground Ginger.
6. Provide 1/4 tsp of ground cloves.
7. You need 1 tbs of brown sugar.
8. Use 3/4 cup of heated heavy cream.
9. You need of Add salt to taste at the end.
10. Take 2 cups of chopped poached peeled and deveined shrimp* optional.

Instructions to make Spicy Butternut Squash w/ Shrimp *EASY*:

1. Toss the cubed squash in about 1 tsp of oil and all the spices. Lay out on a lined sheet pan and bake at 375 F until toothpick can pierce through squash without resistance. 35 mins or more.
2. Once cooked add squash to a blender with a veggie stock or some of the warm heavy cream because the squash will not blend without some liquid to help it out !!.
3. Blend until creamy and smooth. Once smooth add to a pot and add the rest of the cream and bring to a simmer for about 5 mins. Add salt to taste and now the SOUP is done. 😊.
4. Add chopped shrimp for that extra bite and you’re done !!!.

Season the shrimp with garlic powder, paprika, salt, and cayenne pepper and cook them until they're opaque. Shrimp cook quickly, so keep an eye on them while they cook. Stir the squash purée into the cooked grits along with butter and a cup of shredded cheddar cheese. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution when blending hot liquids).

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