Roasted Butternut Squash & Shrimp Soup –

. Pre-heat oven to 350 degrees.
2. Split butternut squash in half and scoop out seeds and discard.
3. Rub squash with 1 tablespoon of olive oil and season with Cajun seasoning.
4. Place squash, flesh side up, on sheet pan and roast in oven for 1 hour and 15 minutes. Allow butternut squash to cool.
5. Scoop out squash pulp from shell and discard shell. Mash squash pulp until fluffy and set aside for use later.
6. Bring water and Cajun seasoning to a boil. Add shrimp and cook for 5 to 7 minutes or until shrimp are done. Strain shrimp, reserving stock and set both shrimp and stock aside for later use.
7. Heat 1 tbsp olive oil in a medium sauce-pot, add onions and cook for 5 minutes over medium heat. Add shrimp stock, nutmeg, hot sauce and mashed squash.
8. Lower fire and simmer for 20 minutes covered, whisking occasionally.
9. Stir in cooked shrimp and simmer for 2 minutes.