Fall Seafood Soup

A big bowl of soup is starting to sound better and better as the Texas temps start dropping. Grab the benefits of comfort food along with the benefits of seafood with this fall flavored soup.

What You Need

½ lb Shrimp

1 lb Bay scallops

1 ½ c. seafood stock

1, 28 can crushed tomatoes

1 pkg butternut squash zoodles

1 fennel bulb

1 orange, juiced and zested

½ tsp red pepper flakes

Salt and pepper as desired

 How It’s Made:

  1. Heat a pot over medium heat
  2. Add olive oil
  3. Slice fennel bulb in long strands and add to pot and soften for 5 minutes
  4. Add in butternut squash and saute for 8-10 minutes
  5. Add in canned tomatoes, seafood stock, orange juice and zest and red pepper flakes and bring to a boil
  6. Reduce heat to a simmer and add in shrimp and scallops and cook for an additional 10 minutes

Serves 6

Nutritional Facts:
Plate icon

Calories 172
Total Fat 1g
Protein 23g

Sodium 1315mg
Fiber 4g
Carbohydrates 17g

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