This Shrimp and Butternut Squash Bisque brings warmth, comfort, and a touch of elegance to your table. Perfect for weeknight dinners or special occasions, it’s a recipe you’ll turn to time and time again!
When the temperatures drop, there’s nothing more comforting than a warm, creamy bowl of Shrimp and Butternut Squash Bisque. This rich and satisfying dish is the perfect blend of sweet, savory, and seafood goodness. Whether you’re preparing a cozy meal for your family or a starter for a festive gathering, this bisque will leave everyone asking for seconds. Serve it with a slice of Pastelon (Sweet Plantain Lasagna) or Eggplant Casserole and a nice green salad.
For more recipe ideas, try Caldo Gallego, a comfy and comforting mixture of cabbage, white beans, and ham. Tender Chicken and Chorizo Stew is a flavorful stew full of spice and warmth. Sancocho Puerto Rican Stew, a meat and vegetable stew full of Puerto Rican flavors, makes an excellent meal for lazy winter nights.
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Why this recipe works
- Versatile: Perfect as an appetizer or a main dish.
- Seasonal Ingredients: Ideal for fall and winter months when butternut squash is at its peak.
- Easy to Customize: You can tweak the recipe to suit your taste or dietary preferences.
- Elegant Yet Simple: Feels fancy but is surprisingly easy to prepare.
Ingredient Notes
- Butternut Squash: Its natural sweetness and nutty undertones create a creamy, velvety base for the bisque, balancing the savory shrimp and spices. When blended, it provides the smooth, luscious consistency that makes the bisque so comforting and rich.
- Shrimp: Its sweet and briny flavor pairs perfectly with the earthy squash, creating a well-rounded flavor profile. Plump and pink shrimp add a touch of elegance and make the bisque feel luxurious and satisfying.
- Cayenne: Adds a subtle kick that enhances the squash's natural sweetness and complements the shrimp’s briny flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Vegetarian: Skip the shrimp and add roasted chickpeas or crispy tofu for protein.
- Omit the spice: To enhance the sweetness of the ingredients, omit the cayenne and add a swirl of honey or a dash of cinnamon.
- Dairy-Free: Use coconut milk instead of cream for a rich, dairy-free option.
- Seafood Mix: Include scallops or crab for an even more decadent bisque.
How to make Shrimp and Butternut Squash Bisque
Here are the step-by-step instructions to make this butternut squash bisque
Preheat oven to 350℉. The following are steps on how to peel and cut butternut squash and how to clean shrimp. I suggest you follow these steps before you start making the recipe. The butternut could be cut first, and the shrimp may be cleaned while the squash is roasted.
- Cut the top and bottom of the squash. Then, cut the squash in half.
- Place a cut end on the cutting board. Place the blade of the knife as close to the skin of the butternut squash and begin to cut downward to peel it.
- With a spoon, scoop all the seeds and guts from the squash.
- Cut the squash into half to one-inch slices. Then, cut the squash into half to one-inch batons or sticks.
- Finally, cut the sticks into dice. Toss the butternut squash with oil, salt, and pepper and roast on a parchment-lined baking sheet at 350℉.
- Hold the shrimp legs up. Pull the legs away from the shrimp's body until the shell and legs peel off.
- Gently squeeze the tail and pull it while wiggling it until it comes off. If that does not work, the tail has two ridges on the underbelly; you may pull away as you did with the legs.
- With a pairing knife, make a shallow incision on the top of the shrimp to expose the vein.
- Remove the vein. This is not an actual vein but a digestive tract. It is safe to eat, but it is not very appealing.
- Cut the shrimp into thirds. See note.
- Once the butternut squash is roasted, please remove it from the oven and let it rest.
- Add butter to a Dutch oven or a large sauce pot. Add half of the shrimp and saute until cooked. This will garnish the bisque and add shrimp flavor to the butter.
- Remove shrimp and add onions. Sautee until soft and beginning to caramelize.
- Add butternut squash and cook until the squash breaks down.
- Add the other half of the shrimp. The picture shows partly cooked shrimp, but it is better to use raw shrimp instead. Cook and stir until the shrimp is bright pink.
- Add white wine. Mix thoroughly. Allow the wine to deglaze the pot.
- Season with cumin, salt, and pepper. Hold the cayenne until the end of the cooking process; otherwise, it will overpower the bisque.
- Add broth. Make sure to have more broth handy when adjusting the bisque's thickness.
- If using a blender, puree the bisque in batches. I used an immersion blender right on the stove. Add cream and adjust the thickness to your liking. Taste for flavor, and add a dash of cayenne to add some heat to the bisque; this is optional.
Expert Tips
- Choose Fresh Shrimp: Use fresh or high-quality frozen shrimp for the best flavor.
- Make It Ahead: Prepare the bisque base and add the shrimp before serving.
- Consistency: If the bisque is too thick, add more broth; if it is too thin, let it simmer to reduce.
- Blender Tips: Blend the soup in batches using a standard blender to avoid spills.
- Already cleaned Butternut Squash: If you are pressed for time or do not want to peel it, many supermarkets offer it already peeled and diced.
- Use a higher-count or smaller shrimp: If you find raw, peeled, and deveined shrimp with tails off, use that instead of the lower-count larger shrimp. You will have fewer shrimp to clean using the larger shrimp, plus they tend to be readily available.
Recipe FAQs
Can I use frozen shrimp?
Yes, frozen shrimp works well. Just thaw and pat them dry before cooking.
How long does this bisque last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be gently reheated on the stove.
Can I freeze the bisque?
The squash base freezes beautifully, but add fresh shrimp after reheating for the best texture.
What can I use instead of butternut squash?
Sweet potatoes or pumpkin are excellent substitutes with similar sweetness and texture.
More Soups and Stews Recipes
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📖 Recipe
Shrimp and Butternut Squash Bisque
This Shrimp and Butternut Squash Bisque brings warmth, comfort, and a touch of elegance to your table. Perfect for weeknight dinners or special occasions, it’s a recipe you’ll turn to time and time again!
Equipment
- Dutch oven
- Immersion Blender
Ingredients
- 1 butternut squash peeled, and ½" diced
- 1 yellow onion peeled, and cut into small dice
- 1 lb jumbo shrimp cleaned and deveined. If using jumbo shrimp, cut shrimps into thirds. You can use smaller shrimp and cut maybe in half or not at all depending on their size.
- 2 oz butter
- ¼ cup olive oil divided, for roasting squash and for sauteeing onions
- 1 cup Brandy or White Wine optional
- 1 qrt vegetable or seafood broth
- 1 pnt heavy cream
- 1 teaspoon cumin
- ½ teaspoon cayenne
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
Peeling the butternut squash
- Cut the top and bottom of the squash. Then, cut the squash in half.
- Place a cut end on the cutting board. Place the blade of the knife as close to the skin of the butternut squash and begin to cut downward to peel it.
- With a spoon, scoop all the seeds and guts from the squash.
- Cut squash into half to an inch slices. Then, into half to an inch batons or sticks.
- Finally, cut the sticks into dice. Toss the butternut squash with oil, salt, and pepper and roast on a parchment-lined baking sheet at 350℉.
To clean and devein the shrimp
- Gently squeeze the tail and pull it while wiggling it until it comes off. If that does not work, the tail has two ridges on the underbelly; you may pull away as you did with the legs.
- With a pairing knife, make a shallow incision on the top of the shrimp to expose the vein.
- Cut the shrimp into thrids. See note.
Making the bisque
- Once the butternut squash is roasted, please remove it from the oven and let it rest.
- Add butter and olive oil to a Dutch oven or a large sauce pot. Add half of the shrimp and saute until cooked. This will garnish the bisque and add shrimp flavor to the butter.
- Remove shrimp and add onions. Sautee until soft and beginning to caramelize.
- Add butternut squash and cook until the squash breaks down.
- Add the other half of the shrimp. The picture shows partly cooked shrimp, but it is better to use raw shrimp instead. Cook and stir until the shrimp is bright pink.
- Add white wine. Mix thoroughly. Allow the wine to deglaze the pot.
- Season with cumin, salt, and pepper. Hold the cayenne until the end of the cooking process; otherwise, it will overpower the bisque.
- Add broth. Make sure to have more broth handy when adjusting the bisque's thickness.
- If using a blender, puree the bisque in batches. I used an immersion blender right on the stove. Add cream and adjust the thickness to your liking. Taste for flavor, and add a dash of cayenne to add some heat to the bisque; this is optional.
Notes
- Choose Fresh Shrimp: Use fresh or high-quality frozen shrimp for the best flavor.
- Make It Ahead: Prepare the bisque base and add the shrimp before serving.
- Consistency: If the bisque is too thick, add more broth; if it is too thin, let it simmer to reduce.
- Blender Tips: Blend the soup in batches using a standard blender to avoid spills.
- Already cleaned Butternut Squash: If you are pressed for time or do not want to peel it, many supermarkets offer it already peeled and diced.
- Use a higher-count or smaller shrimp: If you find raw, peeled, and deveined shrimp with tails off, use that instead of the lower-count larger shrimp. You will have fewer shrimp to clean using the larger shrimp, plus they tend to be readily available.
Nutrition
Serving: 12ozCalories: 225kcalCarbohydrates: 14gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 87mgSodium: 373mgPotassium: 444mgFiber: 2gSugar: 3gVitamin A: 10302IUVitamin C: 21mgCalcium: 86mgIron: 1mg
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Zoe Forestier Villegas says
Warm and comforting