This creamy, squashy soup inspired a few additions for a little pizzazz, so while it warmed on the stove top, I thawed a dozen frozen cooked shrimp in the sink, then sauteed them in olive oil, adding a couple teaspoons of chopped shallots (about 1/4 of a whole shallot). As these sauteed, I sprinkled with Pampered Chef Red Thai Curry Rub, tumeric, salt and pepper.

I tossed the shrimp and shallots into the soup while it cooked, then peeled one organic carrot into the pot.
Within a few minutes, voila, Butternut Squash, Shrimp, Shallot & Shredded Carrot Soup.

This butternut squash shrimp soup cried for some crusty bread to dip, so I made the quickest, laziest substitute for garlic bread ever: One hot dog bun, opened up, slathered with butter, sprinkled with garlic salt and shredded cheese, and popped into a toaster oven until the cheese melted and the bread crusted. It doesn’t get much easier than that.